I made another "first time" dish to make for my coworker as well. I am shocked that I have been so successful today in my new recipes. I made a quinoa salad, so he has some really healthy food to make him feel as positive as possible. It is a fantastic dish that actually made me do the "mmm" sound out loud alone in my kitchen when I tasted it. That is the sign that a dish is a keeper. I made a couple adjustments to the original recipe so it fits my tastes:

Spring Vegetable and Quinoa Pilaf

adapted from Bon Appétit  | May 2010

by Lora Zarubin

Read More http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Quinoa-Pilaf-358532#ixzz1ZxDzy427

• 1 3/4 cups low-salt chicken broth
• 1/2 teaspoon coarse sea salt plus additional for seasoning
• 1 cup quinoa, rinsed and drained 3 times
• 2 cups baby carrots, cut into bite sized pieces
• 3 tablespoons olive oil
• 1 tablespoon balasmic vinegar
• 2 garlic cloves, minced
• 1 cup 1/2-inch pieces orange bell peppers
• 1 cup 1/2-inch pieces red bell peppers
• 2 cups sugar snap peas
• 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
• Freshly ground black pepper
• 4 green onions, thinly sliced
• 
  

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preparation

Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa. Cover, reduce heat to low, and simmer until quinoa is tender and broth is absorbed, about 15 minutes. Remove from heat; fluff with fork. Cover and reserve.

Meanwhile, start sauteing the carrots and zucchini in olive oil and garlic. Add peppers to the pan. When these are cooked, add them to the bowl of quinoa. Pour on the olive oil, vinegar and salt and pepper to taste.

Read More http://www.epicurious.com/recipes/food/views/Spring-Vegetable-and-Quinoa-Pilaf-358532#ixzz1ZxE7tMhG