Healthy Quinoa Bowl
1 cup quinoa
1 cup broccoli florets, finely chopped
1 package of 10.8 oz mixed vegetables (corn, carrots, peas, green beans)
1/4 cup red onion, diced
1 red bell pepper, diced
1 stem green onion, finely chopped
2 tablespoons cilantro leaves, chopped
1 tablespoon fresh basil leaves, chopped
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Cook quinoa in a rice cooker just like how you cook regular rice. It takes about 10 minutes to cook 1 cup quinoa in my Tatung Ricer Cooker and Steamer. If you don’t have a rice cooker yet, here’s what to do. Rinse quinoa under cold water and drain. Place it in a pot and cover with 2 cups water. Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14 minutes, or until all of the water is absorbed. Remove from the heat and keep covered for 5 more minutes. Transfer the quinoa to a bowl and fluff it with a fork; let cool.
Cook mixed vegetables with chopped broccoli florets according to the package instruction.(Empty frozen contents of bag into a saucepan. Add 1 cup water. Cover and cook over medium-high heat for 5 to 6 minutes.) Stir occasionally. Drain and set aside.
In a small bowl, combine lime juice, Dijon mustard, olive oil, sea salt, and ground black pepper. Mix well.
In a large bowl, combine cooked vegetables, red onion, bell pepper, cilantro, basil, and green onion. Add quinoa and pour the dressing over. Stir until even. Dish, serve warm or cold.