Quinoa Rice with veggie ribbons
This a nutritious meal and an attractive way to get your kids to eat their veggies. Leave out the salt and the recipes can be used in the rice diet.
Ingredients:
For Quinoa-Rice
- Basmati rice 3/4 cup
- Quinoa 1/4 cup
- Vegetable oil 2 tsp
- Black pepper 1/2 tsp
- Herb of choice 1 tsp
- Water 2.25 cups
- Salt to taste
For Veggie ribbons
- Carrots 2
- Beet 1
- Spinach 2 cups
- Oil 2 tsp
- Black pepper 1/2 tsp
- Salt to taste
- Garlic, crushed 1 clove
Procedure:
For Quinoa-Rice
1. Rinse the rice and quinoa and presoak for 30 mins together.
2. Strain off the water.
3. Heat a pan with the vegetable oil.
4. Add the herb (I used dill) and pepper.
5. Add the strained rice-quinoa mixture and saute for 2 mins.
6. Add the water to the above mixture and bring it to boil.
7. Turn the heat to low and cover. Cook for 12 mins.
8. Mix is the salt.
For Veggie ribbons:
1. Peel the skin off the carrot and beet.
2. Peel the carrot and beet into ribbons (just like peeling the skin, except in this case you are creating peels from the flesh of the vegetable).
3. Heat the vegetable oil in a pan on medium flame.
4. Add the black pepper and crushed garlic.
5. Reduce the heat and stir in the spinach.
6. Saute for 2 mins and add the carrot-beet ribbons.
7. Saute the veggies for another 3 mins.
8. Add salt.
Notes: Hummus goes very will with the above combo.
