A quick and healthy way to spice up quinoa.
- 5 tsp olive oil
- 2 bell peppers ribs and seeds removed, cut into chunks
- 3 zucchini, halved lengthwise and sliced thick
- 3 garlic cloves, minced
- 3 scallions, sliced
- 3 tsp Kabsa spices, finely ground
- 2 cups quinoa, rinsed
- 3 celery stalks, diced
- ¼ cup slivered almonds, toasted
- fresh lime juice
Heat olive oil in a medium saucepan. Add bell peppers, zucchini, garlic, scallions and Kabsa spices. Cook until crisp and tender, about 5 minutes.
Stir in quinoa, add 3 cups of boiling water and salt to taste. Bring to a boil then reduce to a simmer, cover and cook 12-15 minutes, until quinoa is tender but not mushy. Remove from heat.
Stir in celery and almonds. Fluff with a fork.
Add fresh lime juice and more olive oil if desired.