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.
RATING
SERVES
6
PREP TIME
15 min
COOK TIME
27 min
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
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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.
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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.
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Top with parsley, season to taste, and serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
