Aimee’s Alliterative Parmesan Pepper Polenta Primavera over Quinoa

Makes about 4-5 servings

1 tube (18 oz.) polenta, sliced in ½ inch rounds
1 ½ cups uncooked quinoa
1 can (15 oz.) veggie broth + water to make 3¼ cups
3 cloves garlic, chopped
¾ cup chopped onion
oil for frying
3 TB grated parmesan
1 tsp pepper
¼ tsp garlic salt
1 green pepper, cut into strips
1 red pepper, cut into strips
1 zucchini, cut into strips
½ - 1 cup shredded mozzarella

1. Make quinoa: Heat oil in pot; saute onion & garlic; add broth/water & quinoa; bring to boil; reduce heat & cover; cook 20 minutes or until liquid is absorbed; set aside
2. Mix parmesan & pepper in small bowl
3. Heat oil in large skillet; place polenta slices in skillet to coat one side in oil; turn over & sprinkle with ½ the parmesan/pepper; turn back over & fry until browned on one side (about 6 minutes); sprinkle with the remaining parmesan/pepper; flip & fry until browned; set aside
4. In the meantime, heat oil in another skillet; fry veggies & garlic salt until crisp-tender; mix in cheese until melted
5. Spoon quinoa onto plates; place polenta slices on top of quinoa; top with veggie mixture

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