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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âMy family really enjoys this hearty dish,â writes Kate Selner from her home in Lino Lakes, Minnesota. âIt makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable.â Ingredients:
1 cup quinoa, rinsed |
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth |
1/4 cup water |
1 small onion, chopped |
1 tablespoon olive oil |
1 medium sweet red pepper, chopped |
1 small carrot, chopped |
1/2 cup chopped fresh broccoli |
2 garlic cloves, minced |
1 teaspoon dried basil |
1/4 teaspoon pepper |
Directions:
1. In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed.
2. Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through. Yield: 4 servings.
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