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1
Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grains bitter coating).
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2
In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil.
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3
Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes.
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4
Fluff with a fork.
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5
Cover and set aside.
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6
While the quinoa cooks, saute the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened.
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7
Add the carrots and saute for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking.
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8
Add the bell pepper and peas and saute just until they are hot, a couple of minutes.
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9
Stir in the tomato, salt, and pepper, cover, and remove from the heat.
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10
When both the quinoa and vegetables are done, combine them.
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11
Add salt to taste.
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12
Serve topped with cheese if you wish.
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13
Use different vegetables, such as asparagus, green beans, celery, and mushroomsjust be sure there are several colors and about 4 to 5 cups total.
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14
Vary the herbtry dill, tarragon, or rosemary.
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15
Serve with Lemon Herb Tofu (page 68), corn on the cob with one of our toppings (page 188), or Broccoli Tomato Salad (page 204).
