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Glutenfreeda's Recipe Index
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Quinoa Timable w/Sauteed Vegetables

Cummulative Rating

Servings
Serves 4
Difficulty
Easy

Ingredients

1 cup quinoa
2 cups gf Chicken Stock
Salt to taste
2 Tablespoons olive oil
1/2 red pepper, cut into strips and then the strips cut in half
2 roasted garlic cloves
1/2 zucchini, cut into strips and then strips cut into thirds
1/2 onion, sliced
4-5 slices pancetta, chopped
Salt and pepper to taste

Directions

Place quinoa and broth in a saucepan and bring to a boil. If you are using homemade chicken broth, add salt. Reduce heat to a simmer, cover and cook for 15 minutes. If there is broth left in the pan, pour the quinoa into a strainer and drain of liquid.

Heat oil in a large skillet over medium high heat and add all vegetables and pancetta. Saute and toss for about 5-7 minutes until vegetables are soft but not burned. Season to taste with salt and pepper. If vegetables begin to cook too quickly, turn heat down.

Place quinoa in a large bowl and add the vegetable mixture. Toss well.

To serve, butter a ramekin and spoon the quinoa mixture into the ramekin, pressing with the back of a spoon until the ramekin is full. Turn ramekin upside down onto each dinner plate and slowly remove the ramekin. Repeat for all servings.

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