Fluffy quinoa cooked with onion, carrot and red bell pepper sautéed in olive oil. Vegan and gluten-free; serve it as a side or on its own.
Ingredients
Instructions
- 1
Rinse the quinoa in a fine sieve under running water for 1-2 minutes to remove its bitterness, then drain.
- 2
Finely chop the onion, cut the carrot into small dice and seed and chop the red bell pepper.
- 3
Heat the olive oil in a medium saucepan and cook the onion over medium heat for 4-5 minutes until soft and lightly golden.
- 4
Add the carrot and bell pepper and sauté for 3-4 minutes more, then stir in the quinoa and toast for 2 minutes.
- 5
Pour in the water, add the salt and black pepper and bring to a boil; cover, reduce the heat to low and cook for 15 minutes until the water is absorbed.
- 6
Take off the heat and let stand covered for 10 minutes, then fluff with a fork and serve.
Nutrition
Per serving
| Calories | 324 kcal |
|---|---|
| Protein | 10 g |
| Carbs | 47 g |
| Fat | 11 g |
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