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Carrot Quinoa

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Rachael Krebs

"I was experimenting with quinoa and I came up with this tasty dish full of vegetables."
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53 m servings 390 cals
Original recipe yields 4 servings

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  • Prep

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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 390 calories; 17.2 g fat; 51.7 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 333 mg sodium. Full nutrition

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