Serves 4-6
Ingredients:
2 cups of Quinoa
2 cloves garlic, minced
1/4 teaspoon saffron, crushed
3 cups reduced-sodium vegetable broth
1 cup green peas (can be frozen)
1 red onion, chopped
1 green bell peppers, chopped
1 yellow bell pepper, chopped
1 small can of kidney beans
Salt and pepper
Splash of olive oil
Instructions:
In a non-stick skillet with a splash of olive oil, sauté onion and garlic until tender. Add the bell peppers and Quinoa and stir-fry for a few minutes. Add the crushed saffron and give it a stir. Pour in the vegetable broth, kidney beans and green peas. Bring to a boil, reduce heat to low and simmer for about 15 minute, until Quinoa is done and all liquid has been absorbed.
Serve immediately!
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Filled Under: quick and easy recipes
