When I developed this recipe I was not feeling the idea of standing over the stove (this usually isn’t the case). I was feeling so lazy that evening and literally threw this together and decided to try it in the rice cooker my husband convinced me to get and it actually turned out REALLY GOOD! It took just a few minutes to prep and that time could have been GREATLY reduced if I just used frozen veggies. I checked on it a few times during the commercial break of my fave show and it was ready. SUPER EASY, HEALTHY AND DELICIOUS!
SUBSCRIBE FOR MORE RECIPES HERE👇🏽
RECIPE:
2 Cups Quinoa
4 Cups of Water
1 1/2 Tbsp Favorite Seasoning *I’m using Chef Paul Poultry Magic * or substitute water with favorite broth
1 Tsp Pink Salt
1 Tbsp Vegan Butter *optional*
2 Handfuls Frozen Broccoli
1 Cup Frozen Corn
1/2 Cup Sliced Carrot
1 Cup Collard Greens
1/2 Cup Sliced Mushrooms
**Feel free to use whatever veggies (fresh or frozen) you have on hand**
INSTRUCTIONS:
Dump all ingredients in rice cooker and turn on
Every 15 – 20 minutes or so, stir and replace lid. Keep an eye on the on/off button. If it shuts off (typical of rice cookers), turn it back on and continue to cook until liquid is completely soaked up
Once quinoa is fluffy, tender and the juice has been completely soaked up turn off rice cooker, serve and ENJOY!
💕 CONNECT WITH ME
Instagram:
Pinterest:
Facebook:
💕 CONTACT ME
For Business Inquiries: PinchaPinkSalt@gmail.com
💕 MORE ABOUT THIS VIDEO
► Music Credit: