Mediterranean Quinoa

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 green bell pepper, seeded and 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 or stock
• 1 tablespoon tomato puree
• 3 tomatoes - peeled, seeded and chopped
• Italian seasoning to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear, then drain well.

2. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onions and cook for 5 minutes until softened.

3. Add the chopped green, red and yellow bell peppers and the crushed garlic. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften.

4. Stir in the tomato puree and cook for 1 minute. Add the chopped tomatoes and cook for 3 minutes until they break down.

5. Add the drained quinoa and vegetable broth or stock. Season with Italian seasoning to taste and bring to a boil.

6. Reduce the heat to low, cover and simmer for 15 minutes, until the quinoa is tender and the liquid is absorbed.

7. Remove the pan from the heat, keep covered and let stand for 5 minutes. Fluff with a fork and serve warm.