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Categories:Viewed: 56 - Published at: 9 years ago
Ingredients
- 3 cups Chicken Broth
- 3 cloves Garlic, Minced, Divided
- 1-1/2 cup Quinoa
- 1 pound Mini Sweet Peppers
- 1/4 cups Olive Oil
- Salt And Pepper
- 4 ounces, fluid Feta Cheese
- 2 Tablespoons Italian Leaf Parsley, Chopped
Method
- For the quinoa: Bring chicken broth and 1 clove of garlic to a boil. Stir in quinoa, cover and reduce heat to medium low. Simmer for 15-20 or until chicken broth is absorbed.
- Meanwhile, spray a skillet or stove top grill pan with cooking spray. Arrange peppers in a single layer and cook until peppers have blistered on each side and have softened. Remove to a serving bowl. Add remaining garlic, olive oil and salt and pepper to taste. Add quinoa to peppers stir well. Sprinkle feta cheese over quinoa and top with parsley.
