Quinoa + Veggies

As a vegetarian, this is one of my go-to meals for something quick, tasty and nutritious. If you don't know already, quinoa contains all essential amino acids needed to be considered a complete, high quality protein; one reason why it's praised by many vegans and vegetarians who don't (always) obtain their protein from animal sources. It's also a good source of B vitamins and is loaded with several minerals (iron, zinc, phosphorus, magnesium). I often cook my quinoa in vegetable broth to add a little extra flavor.
After looking at the celery root that had been sitting in the fridge for a few days, I decided to put it to use. I chopped it up, boiled it and pureed it with a little butter olive oil and soy milk. It's appearance resembled that of mashed potatoes but had a rather strong parsley/celery flavor. It was interesting. This was the base to the veggie dish.

Atop the pureed celery root I placed a hearty serving of quinoa, followed by sauteed cabbage, collards and mushrooms. Finally, arugula and scallion graced this heaping pile of bliss, while the entire dish was drizzled with a paprika vinaigrette. Make the vinaigrette by simply adding some ground paprika (smoked paprika works nicely) to a basic oil and vinegar mixture.

Keeping quinoa as a staple around the house ensures that you'll always have a nutritious grain to include in any meal. Pair it with any veggies you like for a complete meal. Get creative and have fun!