Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •2 onions, chopped
- •1 green bell pepper, seeded and chopped
- •1 red bell pepper, seeded and chopped
- •1 yellow bell pepper, seeded and chopped
- •2 cloves garlic, crushed
- •¾ cup uncooked quinoa
- •4 cups vegetable broth or stock
- •1 tablespoon tomato puree
- •3 tomatoes - peeled, seeded and chopped
- •Italian seasoning to taste
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
- Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.
Nutritional Facts
Per 4 servings
- Calories: 276
- Carbohydrate: 41g
- Fat: 10g
- Fiber: 7g
- Protein: 8g
- Sugar: 11g
Related Recipes
Mediterranean Quinoa Salad
Spanish-Style Quinoa
Skillet Quinoa Salad
Quinoa with Asian Flavors
Quinoa Side Dish
Quinoa and Pepper Pilaf
Quinoa with Veggies
Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
Garlic Quinoa
Chicken with Quinoa and Veggies
