Quinoa With Vegetables Recipe
Ingredients
| 2 cups nonfat chicken broth, vegetable broth, or water | ||
| Cayenne pepper | 1 Pinch | |
| Quinoa | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped | 1/2 Cup (16 tbs), canned | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Parsley | 3 Tablespoon, chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
Directions
Heat 1/4 cup of the broth or water in a heavy saucepan over medium heat.
Add garlic and scallions.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Add green pepper and mushrooms and saute for 5 more minutes.
Add the remaining 1 3/4 cups broth and bring to a boil.
Stir in cayenne, quinoa, and tomatoes.
Return to a boil.
Reduce heat.
Cover and simmer for 30 minutes or until the liquid has been absorbed.
Let sit for 5 minutes.
Add parsley and serve.
Add garlic and scallions.
Cook and stir for 5 minutes.
Add more liquid during this process if necessary.
Add green pepper and mushrooms and saute for 5 more minutes.
Add the remaining 1 3/4 cups broth and bring to a boil.
Stir in cayenne, quinoa, and tomatoes.
Return to a boil.
Reduce heat.
Cover and simmer for 30 minutes or until the liquid has been absorbed.
Let sit for 5 minutes.
Add parsley and serve.
Chef
