An easy meal that can be made in under 30 minutes. If you don’t care for quinoa, you can always use rice instead.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4-5 servings
I always have quinoa in my pantry. I love cooking with quinoa because it’s not only a plant based complete source of protein, but it’s also gluten free.
2 cups cooked quinoa
10 mushrooms diced (I used button mushrooms)
1/2 cup onion diced
2-3 garlic cloves minced depending on the size
1/2 cup slivered almonds
3 small carrots diced
2 T oil (I used coconut oil)
2-3 T balsamic vinegar
salt and pepper to taste
In a saucepan, saute the onions, garlic, mushrooms, carrots and oil for about 5-7 minutes on medium heat.
Then add in the cooked quinoa, almonds and balsamic and keep sauteing on medium heat for another 5 minutes or so.
Lastly, add in the salt and pepper to taste.
This should keep for about a week and a half in the fridge.