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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Quinoa is a delicate flavored, rice-like grain that is a rich source of protein. Ingredients:
1 cup quinoa, uncooked |
1 3/4 cups canned chicken broth, undiluted |
2 teaspoons olive oil |
2 medium leeks, finely chopped (use white portion only) |
1/4 cup red bell pepper, chopped |
1/4 cup yellow bell pepper, chopped |
1/4 cup green bell pepper, chopped |
3/4 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
2 teaspoons minced garlic |
2 tablespoons parmesan cheese, freshly grated |
1/4 teaspoon salt (to taste) |
1/4 teaspoon pepper, freshly ground (to taste) |
1/4 cup fresh parsley, chopped |
Directions:
1. Rinse quinoa with cold water according to the directions on the package; drain.
2. In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
3. In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
4. Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
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