RED & WHITE QUINOA BOWL WITH PEAS, CARROTS AND PEPPERS

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DIFFERENT TYPES OF QUINOA: There are many different types of quinoa grown in the Andes, where this ancient grain originates. We find some of them in western supermarkets as well. Here’s a quick guide: Quinoa or White Quinoa- is the most common kind of quinoa available in stores, so you’ll often see it just called quinoa. Red Quinoa - holds its shape a bit better after cooking and so is very well suited as a grain for cold and warm salads. Black Quinoa - a bit earthier and sweeter than white quinoa, black quinoa keeps its striking black color when cooked.

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RED & WHITE QUINOA BOWL WITH PEAS, CARROTS AND PEPPERS

By Diane Kochilas

Prep Time 15

Cook Time 27

Servings

Gluten Free, Greek – Inspired, Lent / Fasting, Mediterranean, Mediterranean Diet, Recipes, Salads, The Ikaria Diet, Vegan

Prep Time 15

Cook Time 27

Servings

Gluten Free, Greek – Inspired, Lent / Fasting, Mediterranean, Mediterranean Diet, Recipes, Salads, The Ikaria Diet, Vegan

Ingredients

3 Tbsp Extra virgin Greek olive oil
2 cloves garlic minced
1 red or orange bell pepper diced
2 carrots diced
1 tsp. dried oregano
1 tsp. dried thyme
1/2 cup quinoa rinsed and drained
1/2 cup red quinoa rinsed and drained
2 cups vegetable broth or water
2 cups frozen peas
Zest and juice of 1 lemon
3 scallions white and green parts, sliced thin (optional)
1/3 cup fresh parsley finely chopped
Sea salt and pepper to taste

Instructions

Heat the olive oil in a medium pot or larger skillet over medium-low heat and add the garlic. After 1 - 2 minutes (don’t let the garlic burn), add the red pepper and the carrots. Sauté the vegetables for 5 minutes until they start to soften.
Add the oregano and thyme and stir for 30 seconds.
Add quinoa and vegetable broth. Raise the heat to a low simmer and cover the pot. Cook for 15 minutes until the liquid is absorbed.
Add the frozen peas, the lemon zest and juice and scallions -if using. Mix everything well and cover the pot for 2-3 minutes until the peas are heated through.
Top with parsley, season to taste, and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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RED & WHITE QUINOA BOWL WITH PEAS, CARROTS AND PEPPERS