By the time winter starts to draw to a close, one gets craving fresh anything! So be it with some fresh sauted veggies on a bed of quinoa that made a very satisfying supper.

This is kind of a no brainer stir -fry dinner but here you go:

2 carrots sliced fairly thin
3/4 cup of thinly sliced brussel sprouts (I slice top down)
2 Tbsp Olive or Coconut oil

Start this sauteing in the oil and a large skillet on a med heat. Here is where I added a shake or two of sea salt and a shake or two of Emeril’s Bayou Blast Essence.

As veggies begin to cook you can get your quinoa cooking:

2 cups of water
1 cup of rinsed quinoa

Bring to a boil then simmer for 15 minutes.

Add the rest of the vegetables to the skillet and cook until tender but not mushy. A bit of a crispiness is nice as it makes yummy texture.
Here’s what I added:

5 large mushrooms sliced top down
1 cup of pea pods
1/3 of a sweet onion sliced
1/3 of a sliced pepper (I used an orange one)

You will want to stir this every now and again while it cooks.

Your quinoa should sit for a few minutes before you put a serving on a warmed plate and then add the sauted vegetables. Then enjoy!

This will make 4 generous servings.