Player Recipes pres. by Kroger: Alex Muyl’s Quinoa Grain Bowl with Sautéed Vegetables & Garbanzo Beans

Player Recipes pres. by Kroger: Alex Muyl’s Quinoa Grain Bowl with Sautéed Vegetables & Garbanzo Beans

Ingredients:

• 1 cup quinoa

• 4 carrots, sliced into moons

• 1 bunch of broccoli

• 3 zucchinis diced

• 1 yellow onion diced

• Spinach

• Cilantro

• 5 cloves of garlic, diced

• 2 jalapeños, sliced into thin rings

• Ginger, diced finely

• Salt

• Crushed red pepper

• Thyme

• Oregano

• 1 can garbanzo beans

• Lime juice

Instructions:

1. Bring two cups of water to a boil, add 1 cup quinoa, carrots and salt to taste

2. Cover, lower heat and let simmer for 15 minutes until the water is gone and quinoa is fluffy.

3. In a larger pan or Dutch oven, heat oil on medium high and add mushrooms, cooking until browned (roughly 5 minutes)

4. Lower heat and add onion, zucchini, salt, red pepper flakes, thyme and oregano to taste, cover partially. Cook for about 5 minutes, until the zucchini has softened and the onion is opaque.

5. Add broccoli, celery, spinach and a bit more oil to larger pan or Dutch oven. Cover and cook on medium until broccoli has softened, roughly 5-8 minutes.

6. Turn off the heat, add garlic, and keep covered until ready to serve.

7. Finally combine the quinoa and carrots in a bowl with the sautéed vegetables. Top with garbanzo beans, minced ginger, lime juice, jalapeño slices, and cilantro. Add salt and pepper to taste.

8. Enjoy!