From Karen's Kitchen- Veggies with Goat Cheese over Quinoa

March 12, 2013
Veggies with Goat Cheese over Quinoa

This recipe was passed on to me and sounded delicious so I decided to give it a try.  It was filling and satisfying.  I recommend making this as a meal by itself or it could make a great side dish!

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Ingredients:

2 tablespoons extra-virgin olive oil

4 cups broccoli florets

2 cloves garlic, thinly sliced

1 cup bottled roasted red bell peppers, drained and chopped

1/4 cup chopped, pitted kalamata olives

2 tablespoons chopped fresh flat-leaf parsley

1 green onion, thinly sliced

1 tablespoon lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 ounces goat cheese, crumbled

Instructions:

In a large skillet, heat oil over medium heat. Add broccoli and garlic and cook for 5 to 8 minutes or until broccoli is crisp-tender. Stir in roasted bell peppers, olives, parsley, green onion, lemon juice, kosher salt, and black pepper. Heat through. Sprinkle with goat cheese.

Quinoa

2 Cups of water

1 Cup of Quinoa

1/4 tsp salt

Bring water  to a boil, add salt and Quinoa

Simmer for 15 minutes until done.

Recipe courtesy of a dear friend who went meatless for a month. :)