1 bag of Birds Eye Steamfresh Broccoli, Carrot and Cauliflower Medley
1 cup quinoa
2 tablespoons unsalted butter
2 stalks celery, finely chopped
4 scallions, white and green parts, thinly sliced
1 tablespoon peeled and minced fresh ginger
2 garlic cloves, minced
1 tablespoon chopped parsley
1/2 tablespoon chopped fresh mint
1 teaspoon smoked sweet paprika
Freshly ground black pepper
Cook vegetable medley according to package directions; drain and set aside.
Meanwhile, rinse quinoa well under cold water in a fine wire sieve; drain.
Bring to a boil with 2 cups water and 1/2 teaspoon salt in medium saucepan over high heat. Reduce heat to low and cover. Cook until the quinoa has absorbed the water, about 15 minutes. Remove from heat.
Melt butter in large skillet. Add celery, scallions, ginger and garlic and cook, stirring often, until fragrant, about 2 minutes. Add cooked vegetable medley and mix well. Stir in parsley, mint and paprika.
Transfer quinoa to serving bowl. Fluff quinoa with fork. Add vegetable mixture and mix well. Season with salt and pepper. Serve hot.
Makes 6 servings