We continue to experiment with new recipes in our house as we attempt to find foods that are both appealing and allergy safe for our little man. Found a dinner that was a success! After trying a combination of three different recipes and tweaking it here and there to make it allergy safe, we created a recipe that pleased everyone!
Heat 1 tbsp olive oil in a pan.
Add 3 diced garlic cloves and 1/2 cup diced onion.
Heat for 5 minutes
Add 3 diced carrots, 2 stalks of celery diced, and 1 diced red pepper.
Heat for 3 to 5 minutes.
Stir in 1 cup of quinoa, cover with 2 cups vegetable broth (I added one extra boullion cube).
Add 1 tsp cumin, 1/4 tsp red pepper, and 1 tsp sea salt.
Allow to simmer for 15 to 20 minutes.
Add in 1 cup frozen corn and 2 (15 oz) cans of kidney beans.
Stir in 1/4 cup Parsley.
Was definitely a family favorite!