PREP: 15 minutes | COOK: 30 minutes | YIELD: 6 x 2/3-cup servings
This dish pops with color. Pair it with tofu or eat it on its own for a great-tasting, high-protein, high-fiber meal!
1 tsp (5 ml) extra virgin olive oil
¼ red bell pepper, finely chopped
¼ yellow onion, finely chopped
2 cloves garlic, minced
1 cup (240 ml) red quinoa
1¾ cups (420 ml) low-sodium vegetable broth
1 tsp (5 ml) finely chopped fresh thyme or ½ tsp (2.5 ml) dried
½ tsp (2.5 ml) finely chopped fresh rosemary
Pinch each sea salt and freshly ground black pepper
Heat olive oil in a medium lidded pan on medium heat. Add red pepper, onion and garlic and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add quinoa, broth, thyme, rosemary, salt and pepper. Stir to combine. Increase heat to bring to a boil, and then reduce to a simmer. Cover and cook until liquid is absorbed and quinoa is plump, about 20 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
NOTE:
Can’t find red quinoa? White will do.
NUTRITIONAL VALUE PER SERVING:
Calories: 57 | Calories from Fat: 13 | Protein: 2 g | Carbs: 9 g | Total Fat: 1.5 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 1.5 g | Sodium: 83 mg | Cholesterol: 0 mg
