Veggie Quinoa Nirvana – Gluten Free

There are a lot of people out there that may not think quinoa and “nirvana” should appear in the same sentence. Especially when this amazingly delicious veggie dish has quinoa that photographs, well, kinda like tiny little snails.

So, my gluten-full, bread-loving, new-to-gluten-free friends, please keep an open mind. This is one of the tastiest dishes you’ll try and it’s all naturally gluten free.

This meal is very easy to make and takes less than 30 minutes.

Boil quinoa. Saute veggies. Mix together. Viola!

*I really love Bragg Liquid Aminos compared to soy sauce. I also like the saltiness of the Himalayan Rock Salt. Truth be told, if you have regular table salt, it would work, too. As would Kosher salt.

Editorial note on Himalayan Rock Salt: One of my friends convinced me to try the Himalayan salt. It seemed too trendy to really be different. My first though was that I’d just chip some off of the Himalayan Rock Salt Lamp that I’d been talked into buying since it cleans the air. But, somewhere between the fact that it was supposed to be cleaning my air, and, well, not sure I wanted to see if it actually tasted like salt, I decided to buy the kind with the grinder from the store. In the spice department. Not the home goods department.

Veggie Quinoa Nirvana - Gluten Free

Servings
4 servings

Ingredients

1 cup traditional quinoa
1 cup white wine, dry Chardonnay
1 cup gluten free chicken broth
1 cup water
2 Tbsp extra virgin olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
3 ears corn (or 1 cup of canned corn)

15 oz can black beans
1/2 cup broccoli, chopped
1 tsp freshly ground Himalayan pink rock salt
1 tsp freshly ground black pepper
1 1/2 Tbsp Braggs Liquid Aminos (or gluten free soy sauce)
1/2 cup cherry tomatoes, chopped
1/4 cup scallions, chopped

Directions

Bring the water, 1/2 cup of wine, and 1/2 cup gluten free chicken broth to a boil. Add quinoa, cover and cook according to directions on package (approximately 20 minutes or until quinoa is clear, but not soggy).
While the quinoa is cooking, heat the oil in a large skillet over medium/high heat. Add the onions and garlic and saute until clear (about 3-4 minutes).
Add the remaining beans and vegetables (except tomatoes and scallions) and saute for 5-7 minutes.
Add the remaining half cup of wine, chicken broth and Braggs. Stir well and simmer uncovered for another 5-7 minutes until vegetables are cooked, but still crisp, and broth and wine have reduced almost completely.
Add the salt and pepper, to taste. Add additional Braggs as desired. Drain any excess liquid from veggies.
In a large serving bowl, toss veggies with cooked quinoa. Add tomatoes and scallions. Toss again. Serve.