Hey friends! It’s been a bit since I posted an actual recipe. One you can actually make and enjoy. In fact, I actually went back and looked. The last recipe I posted was in 2019. I attribute that to the stress of 2020 and the fact that most of my nutrition content last year focused on my Protein series (read from the beginning here) or my Color Me Healthful series (read from the beginning here).

So, long story short, time to remedy that. Today’s little ditty is a quick recipe that can be used as a grain based side with protein for dinner, or can be meal prepped and used as a grain bowl base for quick lunches. It is versatile in that you can sub in equal amounts of any veggie you like or have on hand. And in fact, I often do just that. This recipe is also great at using up things that might be about to go bad in the fridge.

You can also season this in several ways. My favorite is to use chili or Latin flavors, but with the right veggies, Italian is also good. Additionally, this recipe can be topped in a variety of ways, too. You can throw a bit of grated cheese on top, you can add some avocado, or you can drizzle away with your fave dressing or sauce.

And, as the name suggests, this is a great way to get different colors on your plate and maybe even entice some picky eaters to try something new.

A note before I give you the #dEATS… My measurements are approximate since I usually just throw in what looks good. That’s the brilliance of this one, do what looks yummy to your tummy. This dish does work best with all of the veggies diced to about the same size. You can go bigger or smaller depending upon what you like, but pick one and stick with it.

Confetti Quinoa

1 Tbsp oil

3 medium carrots, diced

1 small onion, diced or 1 bunch of scallions, sliced

2 bell peppers, diced (I usually use yellow and red)

1 zucchini, diced

1 cup quinoa, rinsed and drained

1 ½ cups water

1 14.5 ounce can beans (black, kidney, chickpea all work well), rinsed and drained

Salt and pepper

1 Tbsp chili powder

1 tsp cumin

Toppings of choice

In a large pan, heat oil over medium heat. Cook carrots and onions about 5 minutes, until fragrant. Add peppers and zucchini and cook another 5-7 minutes, stirring occasionally. Add quinoa and toast for a minute. Cover with 1 ½ cups of water and bring to a boil. Cover with a lid and reduce heat to low and simmer mixture for about 15 minutes or until liquid is absorbed and quinoa are translucent in the middle. Stir in beans to warm through and add seasonings. Serve warm or portion into dishes, cover and store in the fridge. This will keep 4-5 days.

Enjoy, and until next time, be well friends!

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