Description
A delicious vegetarian feast for Thanksgiving.
Ingredients
Scale
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 cup of diced bell peppers
- 1 cup of chopped onions
- 2 cups of chopped kale
- 1 cup of cranberries
- 1/2 cup of walnuts
- 1 tbsp of olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and cover. Simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat.
- Add onions and bell peppers. Sauté until soft.
- Stir in chopped kale and cook until wilted.
- Add cranberries and walnuts; mix well.
- Combine quinoa with the vegetable mixture. Season with salt and pepper.
- Serve warm.
Notes
- Use any seasonal vegetables.
- Can be made ahead and reheated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegetarian thanksgiving