Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 1 cup uncooked quinoa, rinsed
- 2 cups Vegetable Broth
- 2 tablespoons chopped fresh parsley
- salt and pepper
- (make it a meal by adding lightly seasoned chicken breast chunks)
Directions
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally.
- Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
- Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed.
- Stir in the parsley. Season, with salt and pepper.
*I made this for a friend who was recovering from surgery bc the internet said "whole grains, colorful veggies, protein," and this has all of that