Relationships, exercise, career, and spirituality are just as important to your health as the food you eat. Health Coaches understand this and take a holistic approach to supporting the whole person. Find out how health coaching stacks up against other health and wellness jobs.
Pittsburgh, PA
(724) 290-5679
amanda.hertweck@gmail.com
Lemon Basil Vegetable Quinoa
Prep Time
10 minutes
Prep Notes
Lemon Basil Vinaigrette (from Well Seasoned Studio)
1 1/2 cups packed basil leaves
1 medium shallot, peeled and roughly chopped
1 clove garlic, roughly chopped
1/2 cup extra virgin olive oil
2 Tbsp fresh lemon juice
Zest from one lemon
1 tsp white wine vinegar
1 tsp Kosher salt
1/8 tsp red pepper flakes
Place all ingredients in a blender or food processor. Puree until very smooth. Set aside.
Cooking Time
20 minutes
Yields
4-6
Ingredients
1 cup quinoa
2 cups water
1 medium zucchini, sliced in wedges
1 bunch of broccoli, chopped
1 red bell pepper, sliced
1 cup grape tomatoes, sliced in half
15 oz chickpeas, drained and rinsed
1 Tbsp avocado or extra virgin olive oil
Salt, pepper, garlic powder to taste
Directions
1. Make quinoa according to instructions on the package.
2. Heat oil in a pan. Add vegetables and stir until softened, about 5-7 minutes.
3. Last few minutes of sautéing, add chickpeas.
4. Remove veggies from heat. Season to taste.
5. Add veggie mixture to the quinoa.
6. Gently and gradually, stir in the Lemon Basil Vinaigrette to the quinoa.
7. Enjoy right away warm, or serve cold!
Notes
1. Use whatever veggies you prefer! I'd also add red onion, yellow squash, or baby Bellas to get a nice variety of color.
2. This makes for a great lunch or a delicious side dish.