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Monday – Friday: 5am-10pm
Weekends: 7am-7pm
Sunday, December 24 - 7 am to 1 pm
Monday, December 25 – CLOSED
Sunday, December 31 – 7 am to 1 pm
Monday, January 1 – 5 am to 5 pm
July holiday hours: July 4 – CLOSED

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Quinoa & Vegetables Recipe

“Quinoa is a great source of protein and combined with vegetables makes a light, healthy meal.”


  • 1 cup quinoa 4 tbsp extra virgin olive oil
  • 1 ¼ cups water 1 medium yellow onion, diced
  • ½ cup broccoli 2 cups green cabbage, chopped
  • 1 2-inch piece ginger root 2 garlic cloves, minced
  • ½ tsp rosemary ½ tsp thyme leaves
  • 1 tsp salt 1 cup frozen peas and carrots, thawed
  • ¼ flaxseed oil

Wash and rinse quinoa. Bring water to a boil and add quinoa, simmering until all water evaporates (12-15 mins). Remove quinoa from heat and cool in a large bowl.

On medium heat, warm skillet and coat with olive oil. Sauté onions until slightly clear. Add cabbage, broccoli, ginger root, garlic, rosemary, thyme, and salt and sauté for another 6-7 minutes to wilt cabbage and lightly cook broccoli. Add peas and carrots during last 2 minutes of cooking.
Mix flaxseed oil into quinoa and fold into the contents of the skillet. Adjust salt as desired. Serve warm or chilled.

Click here for a downloadable recipe card!

Categories: Recipes

(775) 770-3800

645 N. Arlington Ave. Suite 100
Reno, NV 89503

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