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Ingredients53 m servings 390 cals
Original recipe yields 4 servings
- 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.
- Cook's Notes:
- 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.
Per Serving: 390 calories; 17.2 g fat; 51.7 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 333 mg sodium. Full nutrition