I truly enjoy making this particular recipe. Don’t know why, but I really like having all the veggies rinsed and lined up on the cutting board in front of me. It brings me some weird sense of harmony and peace to prepare them. I make this meal 2-3 times a week! Sometimes I add chicken on the side for the non-vegetarians in the house. But most often we serve with egg scramble or just over quinoa. We do use LOTS of veggies! This is a very good dinner option for your 90 Day Challenge. And of course you can vary which veggies you use too, such as adding asparagus or carrots too.
1/2 large red pepper
8-10 cherry tomatoes
1/4 small white onion
2-3 medium cloves garlic
1 large zucchini
1 large yellow squash
5-6 medium size mushrooms
2-3 T olive oil
Sea salt and pepper to taste
Prep the veggies by mincing garlic, cutting onions in tiny pieces, cut pepper in strips and cut those in half, and slice the zucchinies and slice again in 1/2 (cooks faster). Slice each tomato in 1/2. Slice mushrooms in thin slices (remove stem).
Start cooking the quinoa, takes about 15 minutes for 1 cup to cook fully. I use vegetable broth instead of water. Follow directions on quinoa package, but usually I mix 2 cups liquid/1 cup quinoa bring to boil then simmer for 15 minutes.
Heat 1T of olive oil on medium heat (I use a 12″ skillet) and add garlic and onions until lightly golden. Add rest of the veggies and top with the rest of olive oil to coat everything well. Sprinkle salt and pepper on top. Cook to desired doneness. I like them well done. Takes about 25 minutes to cook.
Serve veggies on top of quinoa. Alternatives: add 1/2 avocado, some scrambled eggs or even 3-4 oz grilled chicken on the side. It’s quite filling as is so you won’t need too much more on your plate. Enjoy!
(Ps: if you are doing the 90 Day Challenge with the Vi Shakes, instead of adding chicken or eggs, you can add the shake, just plain with unsweetened almond milk and a sprinkle of cinnamon)