Fall Vegetable MedleyMain Courses
2 cups low-sodium broth
1 cup quinoa
1/2 cup broccoli florets
1/2 cup carrots, sliced
1/2 cup red onion
1/2 cup asparagus, sliced
1/2 cup kale, torn into small pieces
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp sage
dash red pepper flakes, to taste
2 tbsp coconut oil
To prepare quinoa (keen-wah), first rinse it thoroughly in a fine mesh strainer. Quinoa has a coating called saponin that can make it taste bitter. Some quinoa will say pre-washed, but we like to rinse it again just to be sure. To cook perfect, fluffy quinoa, mix 2 cups of broth and 1 cup of quinoa. Bring to a boil and then simmer, covered, for 25 minutes without removing the lid. After 25 minutes, cover the pot with a dishtowel and let sit for another 5 minutes.
Heat up coconut oil in a large pan on high heat. Coconut oil has a high smoking point of 350°F, making it a great choice for cooking. It also imparts a mild flavor. It will be liquid at 76°F so depending on the temperature where you are, you may have coconut oil that is already a liquid or you may need to scoop out two solid tablespoons and melt in the pan.
Add vegetables and seasonings and cook, stirring as you go, until veggies are tender, about 7–10 minutes. When veggies are ready, combine well with quinoa and serve.