1 small onion, diced
1 quarter of a red pepper, diced
1 quarter of a green pepper, diced
2 cloves garlic, minced
1/2 cup red and white quinoa
1 1/2 cups vegetable stock
1/2 teaspoon of ground coriander
2 tablespoons olive oil
salt and pepper to taste
In a medium sauce pan, heat the oil and then add in the peppers, garlic, and onion. Cook for a few minutes until the vegetables start to soften. Add the quinoa, stock, and coriander. Bring to a boil and then cover with the lid tilted so steam can escape. Reduce the heat to simmer and cook until the quinoa has expanded and white threads appear around it (10-15 minutes). Add any salt and pepper if you’d like.
This makes several servings. Store leftovers in the fridge for up to a week.
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