Spring Green Quinoa

Ingredients

• 0.5 teaspoon basil to taste (more )
• 2 cups edamame frozen
• 3 cloves garlic 
• 1 tablespoon juice of lemon to taste (more )
• 0.5 teaspoon oregano to taste (more )
• 1 cup quinoa 
• 1 pinch pepper red generous
• 4 servings salt and pepper to taste
• 1 ounce sun-dried olives packed in oil), chopped
• 0.5 cup vegetable stock 
• 2 cups water 
• 1 medium zucchini halved lengthwise cut into 1/4-inch slices

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Remove from heat and keep covered. While the quinoa is cooking, bring a large pot of water to boil (Dutch oven sized, about 1/2 full). When it reaches a boil, add the frozen edamame. Return to boil and cook for 4 minutes.
2. Add the asparagus and zucchini and cook until they are tender but still crisp, about 3 minutes.
3. Drain well, and place in a large serving bowl.
4. Add the quinoa and toss well. In a small non-stick pan, heat 1 tablespoon of the vegetable broth. (If you’re not following a strict fat-free diet, you may use 1 tsp. of olive oil.)
5. Add the minced garlic and cook for one minute.
6. Add the remaining broth, oregano, basil, and red pepper. Simmer, stirring, for about 4 minutes.
7. Remove from heat and add lemon juice and salt and pepper to taste.
8. Pour over quinoa and mix well. Taste and add additional seasonings, including lemon juice, as needed.
9. Serve warm.