¼ tsp ground black pepper 1 cup carrot juice
2 cloves garlic, crushed 2 Tbsp flax oil
1 Tbsp extra-virgin olive oil ½ red onion, diced
2 stalks celery, diced ½tsp sea salt
1 red bell pepper, diced 4 scallions
2 small zucchini, diced ½ cup quinoa 2Tbsp fresh parsley, chopped
1 low-sodium vegetable bullion cube (to make 2 cups broth)
Directions
Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, the reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Re- move from heat and set aside.
Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zuc- chini and salt, stirring constantly. When mixture is heated through and zucchini is slightly wilted, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnish with chopped parsley.
