This was easy to make, turned out delicious and filled me up nicely. It could be served as a side dish to dinner or as a main with a large green salad. The leftovers are perfect for lunch.
Quinoa with Red Pepper, Green Onion and Sundried Tomato
Makes 3-6 servings
1 tsp extra-virgin olive oil
8 sundried tomatoes, packed in oil, medium dice
1/2 red bell pepper, seeded and cored, medium dice
2-3 green onions, thinly sliced
1 clove garlic, minced
2 cups low-sodium vegetable broth
1 cup quinoa (dry)
pinch of cayenne pepper
pinch of chili powder
2 Tbsp cilantro, chopped
sea salt and black pepper to taste
Using fine mesh strainer, rinse quinoa really well to remove bitter coating. Rinse until the water runs clear.
Heat oil in large saucepan over medium heat. Add tomatoes, pepper, onion, garlic and saute until onion softens, roughly 3-5 minutes. Add broth and bring to a boil. Add rinsed quinoa, cayenne and chili power and bring back to a boil. Lower heat and simmer until all liquid is absorbed, roughly 30 minutes. Remove from heat and let stand for 5 minutes before fluffing with fork.
Stir in cilantro, sea salt and black pepper to taste and serve warm, at room temperature or cold.
Nutrition Information per serving (based on 3): 298 calories, 11 g protein, 7 g fibre, 7 g fat, 50 g carbohydrates, 542 mg sodium
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