Herbal Quinoa & Vegetable Bowl
This recipe is designed to be gentle on the digestive system while providing a wealth of nutrients. It incorporates easily digestible quinoa, a variety of vegetables, and digestive-aiding herbs and spices like ginger, turmeric, and mint.
Servings: 4 yield(s)
Ingredients
  • cup quinoa (rinsed)
  • 2 cup vegetable broth ((low sodium))
  • 1 tbsp olive oil
  • 1 zucchini (small, diced)
  • 1 carrot (sliced thinly)
  • 1 fennel bulb (small, sliced thinly)
  • 1 tsp fresh ginger (grated)
  • 1/2 tsp ground turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • fresh mint leaves (chopped)
  • fresh lemon juice (squeeze for taste)
Instructions
  1. Cook quinoa in vegetable broth according to package instructions. Set aside.
  2. In a large pan, heat olive oil over medium heat. Add cumin and fennel seeds, and sauté until fragrant.
  3. Add ginger and turmeric, stirring for about 30 seconds.
  4. Add the zucchini, carrot, and fennel. Cook until tender but still crisp, about 5-7 minutes.
  5. Combine the cooked quinoa with the vegetables in the pan. Stir to mix well.
  6. Season with salt, pepper, and fresh lemon juice.
  7. Garnish with chopped mint leaves before serving.