Ingredients:
4 potatoes (diced)
1 tomato (diced)
1/2 onion (diced)
1 green bell pepper (sliced)
1/4 medium cabbage (shredded)
1 carrot (shredded)
1 c. quinoa
1 c. frozen veggies (corn, peas, lima beans, etc)
1 tsp paprika
1/4 tsp black pepper
1/2 tsp dried basil
salt to taste
1/2 tbsp canola oil
1/4-1/2 c. water (to be used sparingly)
Instructions:
- Start by chopping up all the vegetables and set aside.
- Take a large pan, turn up the heat, pour in the oil. Wait maybe two minutes...
- Get a saucepan, add the quinoa and water. Add the frozen veggies once the water simmers. Add salt and cook covered.
- Add in the potato to the heated oil and let it crisp up slightly before adding the rest of the ingredients.(~3 min)
- Add the onion, green peppers, spices, salt, and let cook slightly until they soften up a bit.
- Make sure to stir to prevent vegetables from cooking unevenly.
- Add the shredded carrot, cabbage, tomato and let cook covered for about five minutes or until all the vegetables are cooked all the way through. Remember to stir once in a while and if the mixture starts to stick add water as needed.
- After the quinoa has cooked add it to the vegetable mixture.