Ingredients
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 zucchini, chopped
1 teaspoon dried oregano
Salt and pepper, to taste
1 cup spinach, roughly chopped
Method
Rinse the quinoa under cold water.
In a pot, combine quinoa and vegetable broth.
Bring to a boil, then reduce heat and simmer for 15 minutes.
While the quinoa cooks, heat olive oil in a skillet over medium heat.
Add onion, carrots, and garlic to the skillet. Cook until softened, about 5 minutes. Stir in zucchini, oregano, salt, and pepper. Cook for another 5 minutes.
Add the spinach and cooked quinoa to the skillet, mixing everything together.
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