In this recipe I used both red and golden quinoa to add a confetti effect to the dish, but you can use just one type if you like. Start by preparing the quinoa combo to fluffy perfection and then mix-in caramelized onion and fennel, sautéed zucchini and red bell pepper, and top it off with crisp prosciutto. It is a side dish that goes well with grilled or roasted meats and rewarms beautifully for lunches throughout the week as a meal all its own. Although I think the caramelized onion and fennel are a must here, you can choose any number of other vegetables to toss into the mix-oh, and don't skip the prosciutto, it lends a salty-savory-studded crunch that takes this dish over the top!
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