2 Cups Quinoa
4 Cups of Low Sodium, preservative free Vegetable Broth or Water
2 tbsp. Cumin
1 tbsp. Chili Powder
1 tsp. Himalayan Pink Salt
1 Purple Onion, diced
1 Red Bell Pepper, diced
1 Zucchini, diced
2 Roma Tomatoes, diced or use 1/2 cup of sun dried tomatoes only if you’re cooking the recipe
2 Limes, Juiced overtop
1 Handful of parsley & cilantro, chopped as garnish *optional
1 Avocado, Sliced and placed overtop *optional
Step 1. Bring your quinoa and veggie broth to a boil and immediately reduce heat to low.
Step 2. Add your chopped veggies to the pot and cover at reduced heat for 15 minutes or until the liquid has been absorbed.
Step 3. You’ll know your quinoa is done when you open the pot and there is no more liquid and the quinoa has risen to the top and has a fluffy texture.
Step 4. Squeeze lime juice overtop and garnish with Avocado, Parsley & Cilantro if you choose and enjoy. Keeps well in the fridge for 2-3 days and is also great cold, or sprinkled overtop a big bed of greens.
Learn the health benefits of this delicious plant based recipe here on YoungandRaw.com: http://bit.ly/WzZmXT
Love the Young and Raw Team ♥
**Recipe Courtesy of Young and Raw: https://www.facebook.com/photo.php?fbid=434330759984650&set=a.113681698716226.26822.110298752387854&type=1&theater