Vegetarian and healthy!
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.
This also works as a filling for roasted butternut squash
MonsterZero 2y agoThis was a pretty good side dish for dinner but I made it with less water so the quinoa would fully absorb the liquid and still have a bit of texture.
sharireland 2y agoThis was my first time to try quinoa and this recipe was so easy and yummy too!
mogriff1 2y agoThis is a very good quinoa dish! I used chicken stock in place of vegetable broth. I used the food processor for the carrots, red peppers and garlic. So flavorful, will definitely make this again!
TheNewSkinny 2y agoI love this recipe. I added a little fish sauce and wheat/gluten free tamari as well just for an Asian kick. Thank you for this recipe.
lsp066 2y agoAlthough I've generally avoided quinoa in the past, I made this and loved it. I used my own (very flavorful) vegetable stock which I do in a big slow cooker. The choice of fresh vegetables in the recipe, along with just the right amount of salt (Himalayan) and pepper, made this quinoa dish one that I wanted to do again. Not today though; I have lots leftover for supper.
MauraSpeckt 2y ago
julianimosity 3y ago
paul8 3y ago
heathergoodhue 3y agoDidnt have any red bell pepper so I left that out and added a little extra carrot. I also seasoned with Adobo instead of salt and pepper and used chicken broth instead of veggie. The whole family loved it!
Bearfighter 5y agoVery simple and versitile dish. I add paprika, cayene, and edemame instead of peas. Or, just through in good Indian spices for a real treat!