We’ve done the Team Beachbody Ultimate Reset (body cleanse and detox) twice and thrived on the meals during the 21 days. Some of the recipes from that program have become favorites that we continue to make, with a few modifications/additions. This recipe for instance can become a complete vegetarian meal on it’s own or with the addition of cooked lentils or garbanzos. Give it a try!
(modification of original recipe from Team Beachbody Ultimate Reset)
Serves 6
- 1 cup dry quinoa
- 2 cups water
- 1 tablespoon extra-virgin olive oil
- 2 medium carrots, diced ¼ to ½ inch pieces
- 2 medium celery stalks, diced ¼ to ½ inch pieces
- 1 medium onion, diced ¼ to ½ inch pieces
- 1 medium red bell pepper, diced ¼ to ½ inch pieces
- 1 medium zucchini, diced ¼ to ½ inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- ¼ cup chopped fresh parsley
Combine quinoa and water in small saucepan; place over high heat and bring to a boil. Cover and reduce heat to simmer; cook 20 to 25 minutes, or until all water has been absorbed. Remove pan from heat and let quinoa sit covered for 10 minutes (without lifting lid).
Heat oil in a large non-stick skillet over medium-high heat. Add diced vegetables (carrots through zucchini) and spices (paprika through black pepper); cook, stirring frequently, for 6 to 8 minutes or until tender. Add cooked quinoa, lemon zest, juice and parsley to cooked vegetables; stir and cook over medium heat for 2 to 3 minutes to thoroughly warm.
Nutritional Info/Serving: Calories 177, Fat 5 g, Protein 6 g, Carbs 30 g
21 Day Fix Container Equivalents/Serving: 1 Yellow, 0.5 Green, 0.5 tsp
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