Serves: 6 |
Prep Time: 10 minutes |
Cook Time: 45 minutes
Ingredients
- 1 cup Eden Quinoa, washed and drained
or Eden Red Quinoa - 1 1/3 cups boiling water
- 1 tsp Eden Hot Pepper Sesame Oil
- 1 medium onion, chopped
- 1 clove garlic, pressed
- 2 tsp curry powder, optional
- 1 cup celery, chopped
- 2 cups broccoli, chopped
- 1 medium organic tomato, chopped
- 1 Tbsp Eden Shoyu Soy Sauce, or to taste
- 2 Tbsp Eden Brown Rice Vinegar
Directions
Preheat oven to 350°. Dry roast quinoa in a skillet until it pops, stirring constantly to evenly roast and prevent burning. Place quinoa in a casserole dish and add hot water. Heat oil, sauté onions, garlic and curry in skillet until onions are translucent. Add celery, broccoli and tomato. Sauté briefly and add to quinoa. Add shoyu and vinegar. Mix, cover casserole dish and bake for 45 minutes or until the quinoa is tender and fluffy.
Nutritional Information
Per serving - 148 calories, 3 g fat (16% calories from fat), 5 g protein, 26 g carbohydrate, 5 g fiber, 0 mg cholesterol, 178 mg sodium