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Quinoa Primavera

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  • Serves 4 to 6

This colorful quinoa will make you say quin-wow! Jam-packed with loads of yummy veggies, this dish makes a one-pot meal that packs a tasty punch. It’s from vegan ultramarathoner Matt Frazier and writer, yoga teacher and health coach Stepfanie Romine’s new cookbook, The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life.

Note: You can also use one 14-ounce can artichoke hearts packed in water, halved or quartered if large.

The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Reprinted and adapted by permission of the publisher, The Experiment. Available wherever books are sold.

Ingredients

CITRUS-PICKLED SHALLOTS
  • 2 large shallots, cut into half-moons
  • 2 tablespoons orange juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon salt
  • Pinch of sugar
QUINOA
  • 1 cup quinoa, soaked at least 2 hours or overnight, rinsed, and drained
  • 2 cups frozen artichoke hearts (see note)
  • 2 garlic cloves, minced
  • 1 teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon dried dill
  • ¼ teaspoon black pepper, plus more to taste
  • 2 cups frozen peas
  • 2 carrots, diced
  • 1 orange or yellow bell pepper, finely chopped
  • 3 scallions (white and light green parts), thinly sliced
  • zest and juice of 1 lemon
  • ½ cup raw sunflower seeds

Instructions

  1. To make the shallots, combine all the ingredients in a small bowl. Refrigerate until ready to serve. (The shallots can be refrigerated overnight or up to 3 days.)
  2. To make the quinoa, combine 2 cups water and quinoa in a large saucepan over high heat. Bring to a boil, then add the artichokes, garlic, tarragon, thyme, ½ teaspoon salt, the dill, and ¼ teaspoon pepper. Reduce the heat to medium-low, cover, and cook for 10 minutes. Reduce the heat to low and stir in the peas, carrots, bell pepper, and scallions. Cover and cook until the vegetables are heated through, about 5 minutes.
  3. Remove from the heat, add the lemon juice and zest and the sunflower seeds, fluff with a fork, and season with salt and pepper. Serve, topping each portion with the shallots.

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about the author

Matt Frazier and Stepfanie Romine

Matt Frazier is a vegan ultrarmarathoner, founder of the No Meat Athlete movement, and author of No Meat Athlete. Stepfanie Romine is a writer, yoga teacher, and health coach who has lived and cooked on three continents. The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life is their first collaboration.

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