Quinoa with Italian Flavors

• 1 1/2 tablespoons grapeseed oil
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 2 cloves garlic, crushed
• 3/4 cup uncooked quinoa
• 4 cups vegetable broth
• 1 tablespoons tomato puree
• 3 tomatoes, peeled, seeded and chopped
• Oregano to taste
• Salt and freshly milled pepper to taste

Method

Heat grapeseed oil in a heavy-bottomed skillet over medium-high heat. When hot, but not smoking, put in onions and both red and yellow peppers.  Cook, stirring, over medium heat until softened, about 5 minutes. Add garlic, and cook for about 2 more minutes.

Stir in quinoa, vegetable stock, and tomato puree. Bring to a boil.  When boiling, lower heat immediately and cook, covered, at a rolling simmer for 15 - 20 minutes, or until quinoa grains are soft.

Stir in the diced tomatoes and season with oregano, salt and freshly milled pepper to taste. Cook just to heat tomatoes. 

Yield: 4 servings

 

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