Quinoa Vegetable Pilaf

Sautéing the vegetables separately will keep the green beans crisp and add extra texture to this dish. You can also substitute fresh spinach for the green beans by adding it to the saucepan when you add the quinoa - you don't need to sauté it separately with the other veggies. Since quinoa contains protein, iron and lots of other nutrients, this is an extra-healthy side dish.

1 c. quinoa
2 c. vegetable broth
1 tsp. olive oil
1 tsp. butter
1 small onion, diced (about 1 c.)
1 c. chopped mushrooms
1 small clove garlic, minced
1 c. fresh green beans, sliced into 1 in. pieces
Bragg Liquid Aminos (or tamari soy sauce)

Rinse the quinoa well and drain. Heat the broth in a medium saucepan. When it boils, add the quinoa, cover and lower the heat. Simmer for 10 to 15 minutes, or until liquid is absorbed and the quinoa is tender. While the quinoa is cooking, heat the oil and the butter in a sauté pan. Add the onion, mushroom, garlic and green beans and sauté adding a few squirts of Bragg's or the tamari soy sauce to taste. Sauté until the onion is translucent and softened and the green beans are bright green but still crisp. Stir into the cooked quinoa and serve as a side dish.

6 servings - an All Spirit Fitness exclusive.

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