RED & WHITE QUINOA BOWL WITH PEAS, CARROTS AND PEPPERS
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.
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.
Tried this recipe?Let us know how it was!