Garlicky Veggies and Quinoa with Mustard Sauce
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 2 cups chopped broccoli
- 1 cup chopped carrots
- 1 cup chopped dragon tongue beans
- 3 cloves garlic, minced, or to taste
- 2 tablespoon fresh lemon juice
- 2 teaspoon dried tarragon
- 1.5 tablespoon coarse-grain mustard
- 5 tablespoons extra virgin olive oil
- salt and black pepper to taste
Instructions
- Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
- In the meantime, saute carrots and half of the garlic in a pan with a little oil for 5 minutes. Add the broccoli & beans and continue cooking until all veggies are tender.
- Mix lemon juice, remaining garlic, tarragon, mustard, and olive oil. Stir until evenly mixed.
- Combine quinoa, vegetables and the sauce. Mix well. Season to taste with salt and black pepper before serving.
