1 cup quinoa
2 cups low-sodium vegetable broth
1 clove of garlic, minced
2 tablespoons extra virgin olive oil
1 cup shiitake mushrooms, thinly sliced
1 cup carrots, sliced
1 cup frozen peas
1 can (15 ounce) black beans, drained
4 ounces green salsa (I like Mrs. Renfro's)
1. Combine quinoa and vegetable broth in a small sauce pan and bring to a boil. Reduce heat to low, and simmer for 15 minutes or until the quinoa has absorbed all of the vegetable broth.
2. When the quinoa looks like it has about 5 minutes left to cook, add olive oil to a large frying pan and cook minced garlic until brown.
3. Add the carrots and mushrooms and stir-fry for 1 minute. Stir in the frozen peas and black beans. Stir-fry for 1 minute. Add fully cooked quinoa and salsa to the frying pan and stir. Cover and allow to simmer on low heat for 3 minutes.
Serve warm or cold -- tastes great both ways!
Source of recipe: I wrote this recipe when trying to find a low-sugar, easy to make, flavorful, vegan dish that was nutritionally dense and easy to pack for work. It's become one of my favorites!