This recipe is simple and easy, yet tasty and packed full of nutritious goodness. You can add any other fresh veggies from your garden or farmers market as well, such as fresh chopped kale or grape tomatoes.
2 tbsp olive oil
1 cup chopped onion
1 tsp minced garlic
2 1/2 cups quinoa, soaked and rinsed ( I used a blend of both red and white)
3 cups vegetable or chicken broth
1/2 tsp Himalayan salt
1/2 tsp porcini salt (get mine here.… handcrafted with wild Wisconsin gourmet porcini!)
1 1/2 cups tomatoes, chopped
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
2 tbsp lemon juice
4-6 oz feta cheese, crumbled
1 ripe avocado, chopped
1/3 cup cucumber, chopped
1/3 cup bell peppers, chopped small (orange, yellow, red, and/or green)
1 can hearts of palm, sliced into rounds
Heat the olive oil in a saucepan over medium heat. Add onions and garlic, and cook for 5 minutes or until translucent.
Stir in the quinoa, broth, and salt.
Bring to a boil and then reduce heat to a simmer. Cook for about 15 minutes, or until all the liquid is absorbed.
Remove from the heat and stir in tomatoes, parsley, thyme, avocado, cucumber, hearts of palm, peppers, lemon juice and feta. Serve warm and enjoy!
Megan (Kerkhoff) Normansell, CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide
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