Veggie Quinoa Bowls
Enjoy this flavorful quinoa as a meatless main dish or as a side dish. Delicious served in a bowl with toppings or wrapped in lettuce leaves.
1 cup uncooked quinoa, rinsed and drained
1 Tbsp. olive oil
1/2 tsp. cumin
1 clove garlic, minced
2 cans (14.5 oz. each) Del Monte® Vegetable & Bean Blends California Style
1 cup halved cherry tomatoes
3 cups roughly chopped baby spinach or 1 head butter lettuce separated into leaves
Topping Options: Toasted slivered almonds, raisins or currants, avocado, cilantro or mint, lemon juice.
Drain vegetables, reserving liquid in a 2-cup measuring cup. Add enough water to equal 2 cups liquid.
Heat oil in a medium saucepan over medium heat. Add quinoa, cumin and garlic; cook about 2 minutes, stirring frequently, until lightly toasted and fragrant. Add liquid and bring to a simmer; reduce heat to low, cover and cook 20 minutes.
Fluff quinoa with a fork. Gently stir in vegetables and tomatoes. Cover and let stand 2 minutes to heat through. To serve, spoon over bed of spinach or into lettuce leaves and add toppings, as desired.
VARIATION: To serve as a side dish, prepare as directed above except omit spinach or lettuce and stir in any of the topping ingredients before serving, if desired.