jennandanica (jennandanica) wrote in vegancooking,

Quinoa with Red Pepper, Green Onion and Sundried Tomatoes

I was in the mood for something a bit more substantial than my usual lunch and I wanted to make something where I would have leftovers for a couple of days. I like grain "salads" and since I only had a few vegetables on hand that weren't already earmarked for other meals (I'm a big menu planner), I came up with this dish. There's a bit of a bite to it with the cayenne and the chili powder but as long as you keep it to a pinch of each, it's not anything that should turn off the kids.

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

more recipes at Family-Friendly Veg
Tags: -kid approved meals, grains-quinoa

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