/gheeː peaː teaː/
Servings: 4 | 15 minutes | 311 kcal
Quinoa is an ancient grain that has been around for centuries, making it an ideal choice for vegetarian and vegan dishes. It is a complete protein and is high in fiber, vitamins, and minerals.
The Incas believed that quinoa was sacred and referred to it as 'the mother of all grains'!
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 red bell pepper, diced
- 1 carrot, diced
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1 tablespoon olive oil
- 1/4 cup lemon juice
Instructions
- In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all of the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and lightly golden.
- Add the bell pepper, carrot, basil, oregano, thyme, salt, and pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
- Stir in the cooked quinoa and cook, stirring occasionally, until the quinoa is heated through, about 2 minutes.
- Stir in the parsley, cilantro, mint, and dill, then stir in the lemon juice.
- Serve hot or at room temperature.