Meatless Friday: Quinoa Vegetable Bowl

For Meatless Friday, Karen Ullo shares a simple way to use the vegetables you have on hand in a quick, satisfying dish. Download our recipe card!

This is something I threw together as a quick lunch with whatever happened to be on hand. Use any vegetables you like — whatever is in the fridge. 

Quinoa Vegetable Bowl 

Ingredients

1 cup dry quinoa
Water according to package directions
1 boullon cube, whichever flavor you like
½ tsp. Italian seasoning
1 cup chopped vegetables (I used one Roma tomato and half a bell pepper, but spinach, asparagus, broccoli, or pretty much anything else would work)
Spoonful of sliced green salad olives
¼ cup shredded mozzarella or cheese of your choice
(Optional) fresh parsley for garnish 

Directions: 

Boil the water with the boullon cube and Italian seasoning, then add quinoa and cook according to package directions. 

With about five minutes left, add the vegetables to allow them to soften during the remainder of the cooking process, as well as the olives. 

When it’s fully cooked, stir in the cheese and allow to melt. Serve and add parsley if desired. 

Enjoy!