While experimenting with quinoa, I created this delightful, vegetable-filled dish.
| Prep Time: | 25 mins |
| Cook Time: | 28 mins |
| Total Time: | 53 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 5 carrots, shredded
- 2 red bell peppers, diced
- 2 green bell peppers, diced
- 1 onion, diced
- 1 shallot, chopped
- 3 cloves garlic, crushed
- 4 cups vegetable broth
- 1 cup quinoa
- 1 pinch dried basil, or to taste
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
- Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
- Substitute chicken broth for vegetarian broth if you like (though than the dish is no longer vegetarian).
- If dish is still liquid after step 2, increase the heat and cook, uncovered, for 5 minutes more.
Reviews
Better than I expected, but I think it is missing some crunch and/or proteins. I would definitely serve as a side dish, not a main dish.