Rosemary Quinoa

Full of vibrant colors, this healthy dish provides filling fiber, contains a variety of vitamins and minerals, and

the rosemary adds powerful antioxidants.
Recipe prepared by Chef Madhu Sharma
Nutrition Facts by Rachel Stahl, Culinary Nutrition Fellow

Recipe Yield: 4 servings

Ingredients

•  1 1/3 cups water
•  1/4 teaspoon turmeric root, thinly sliced or 1/4 teaspoon dried turmeric
•  8 sprigs rosemary, fresh, reserve stems or 1 1/2 tablespoons dried rosemary
•  1/2 cup quinoa, dry
•  1 1/4 tablespoons olive oil
•  1/4 teaspoon cumin seeds
•  1/4 teaspoon garlic clove, fresh, minced
•  1/4 teaspoon ginger, fresh, minced
•  1/4 cup red onion, diced
•  1/4 cup red bell pepper, diced
•  1/4 cup green beans, fresh, diced
•  1/4 cup portabella mushrooms, sliced
•  1/4 cup great northern beans, canned, low sodium, drained and rinsed
•  1/4 cup black beans, canned, low sodium, drained and rinsed

Directions

1.  Place water in a medium saucepan. Add turmeric, rosemary stems and boil for 5 minutes. Then, remove stems and add quinoa to boiling water. Reduce heat to medium-low, and simmer covered for about 15 minutes or until the quinoa is tender. Note: Once quinoa is done cooking, cover and set aside.
2.  While quinoa is cooking, heat olive oil in a skillet or medium sauté pan over medium heat. Add cumin seeds and cook until seeds turn red (approximately 30 seconds) then add garlic and ginger, cook until lightly browned, approximately 1 minute.
3.  Add onion, bell pepper, green beans and mushrooms. Cook for 3-4 minutes or until vegetables are fork tender.
4.  Stir in beans, cooking for an additional 1-2 minutes. After cooking, add rosemary to vegetable and bean mixture and set aside.
5.  Combine vegetable and bean mixture with quinoa, garnish with rosemary sprig and serve hot.

Nutrition Facts