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
ยผ red bell pepper, finely chopped
ยผ yellow onion, finely chopped
2 cloves garlic, minced
1 cup (240 ml) red quinoa
1ยพ cups (420 ml) low-sodium vegetable broth
1 tsp (5 ml) finely chopped fresh thyme or ยฝ tsp (2.5 ml) dried
ยฝ 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
