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heat the vegetable oil in a large pot on medium-high heat. stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. cook for a few minutes, until lightly browned, stirring frequently. pour in the chicken broth, water, tomatoes, and cabbage. increase heat to high and bring to a boil. reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. season to taste with salt and pepper. garnish with parsley before servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
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Classic swivel peeler — potatoes, carrots, apples, asparagus
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Record your recipes and experiments — organized cooking journal
Classic swivel peeler — potatoes, carrots, apples, asparagus
Enameled Dutch oven for braising, bread baking, stewing