Directions 11 steps | 50 Minutes
Measure and prep all ingredients.
Cook the quinoa. Use a fine-meshed strainer to thoroughly rinse the quinoa for 2 minutes. In a medium-sized saucepan over medium-high heat, add the water and quinoa. (See notes.)
Bring the mixture to a boil. Break up the mixture with a fork and reduce the heat to medium.
Cook uncovered until most of the water has been absorbed by the quinoa, about 10-15 minutes. Reduce the heat to low, stir and let all of the water be absorbed by the quinoa. Remove the pot from the heat, stir and let it rest. The cooked quinoa will look like horseshoes.
In a large skillet over medium-high heat, add two tablespoons of grapeseed oil and red onions. Cook until tender.
Add the leeks and cook for 2 minutes, stirring frequently.
Add the Brussels sprouts and cook for 4 minutes.
Add the yellow and orange bell peppers, chickpeas, apples, paprika, cumin salt and pepper. Cook until the peppers become soft.
Reduce the heat to medium and stir in the grape tomatoes, thyme and basil. Cook until the tomatoes are tender. The flesh will pull away from the skin. Remove the pan from the heat.
In a large mixing bowl, add the remaining 2 tablespoons of grapeseed oil, quinoa and vegetable mixture. Toss to combine.
Garnish with avocado slices, edible flowers and cilantro before serving. Enjoy!
- Do not forget to rinse quinoa before cooking it in a fine-mesh strainer for 2 minutes. If not, it can taste bitter or soapy due to the compound called saponin that naturally coats quinoa.