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Categories:
olive oil garlic red bell pepper quinoa vegetable broth chickpeas tomatoes frozen corn tumeric lime juice fresh parsely scallions
Viewed: 57 - Published at: 9 years agoIngredients
- 1 tbsp olive oil
- 2 clove minced garlic
- 1 red bell pepper seeds and ribs removed, chopped
- 1 cup uncooked quinoa, rinsed well and drained
- 1 1/4 cup vegetable broth
- 19 oz can of chickpeas, drained and rinsed
- 14 1/2 oz can diced tomatoes, with juices
- 1 cup frozen corn
- 1 tbsp tumeric
- 3 tsp fresh lime juice
- 1/3 cup chopped fresh parsely
- 1/2 cup scallions chopped
Method
- Add the oil to a medium saucepan and set over medium-high heat.
- When the oil shimmers, add the garlic and bell pepper.
- Cook for about 1 minute, just until fragrant.
- Stir in the quinoa, broth, chick peas, tomatoes, corn, and spices.
- Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa.
- Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more).
- Season to taste with additional salt if desired.
- Serve garnished with chopped scallions.
- Optional toppings of cheese, greek yogurt, or any of your favourite toppings.
