How I made QUINOA taste 10x BETTER

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Frozen vegetables can be more affordable and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for cooking.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be a cost-effective alternative.

Rinse quinoa under cold water to remove bitter coating.

Bring 1 1/4 cups water to a simmer and season with a pinch of salt.

Add quinoa to the simmering water, reduce heat to low, and simmer for 12 minutes.

Prep vegetables: cut asparagus into one-inch pieces, slice fennel bulb into 1/3-inch slices, and leave snap peas whole.

Place vegetables on a sheet pan, drizzle with olive oil, salt, and black pepper, and roast in the oven.

After 12 minutes, spread cooked quinoa on a sheet pan to dry out excess moisture.

Roast quinoa in the oven with the vegetables for 20 to 25 minutes until crispy.

Drain and rinse canned chickpeas, then dry them.

Dice one medium shallot and mix with chickpeas and a flavorful vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary