This savory recipe incorporates quinoa, veggies, and fresh herbs. It’s a power lunch that tastes great, too!

Makes 4 Servings
2 cups filtered water
1⁄2 tablespoon butter
3 tablespoons liquid amino acids
(such as Bragg Liquid Aminos)
1⁄2 teaspoon sea salt
1 cup quinoa, rinsed
Splash of olive oil
1⁄4 cup diced carrots
1⁄4 cup green peas, fresh if possible
1⁄4 cup diced broccoli
1⁄4 cup diced onion
1⁄4 cup diced mushrooms
1 garlic clove, minced
2 sprigs fresh oregano
1 tablespoon low-sodium soy sauce
Salt
Freshly ground black pepper

1. Combine the water, butter, 1 tablespoon of liquid amino acids, salt, and quinoa in a medium saucepan. Bring to a boil. Reduce the heat, cover the pan, and simmer on low for 10 minutes, or until the quinoa is fluffy. Keep covered and set aside.
2. Pour some olive oil into a skillet and heat. When the pan is hot, add the carrots, peas, broccoli, onion, mushrooms, garlic, oregano, soy sauce, and the remaining 2 tablespoons amino acids. Cook until the onion is browned. Season with salt and pepper to taste.
3. Mix the vegetables with the quinoa mixture and serve warm.
   
   

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