Sunny Tumeric Quinoa

Name: Sunny Tumeric Quinoa
Ingredients: 1 tbsp olive oil; 2 clove minced garlic; 1 red bell pepper seeds and ribs removed, chopped; 1 cup uncooked quinoa, rinsed well and drained; 1 1/4 cup vegetable broth; 19 oz can of chickpeas, drained and rinsed; 14 1/2 oz can diced tomatoes, with juices; 1 cup frozen corn; 1 tbsp tumeric; 3 tsp fresh lime juice; 1/3 cup chopped fresh parsely; 1/2 cup scallions chopped

12 ingredients

9 steps

Ingredients

1 tbsp olive oil
2 clove minced garlic
1 red bell pepper seeds and ribs removed, chopped
1 cup uncooked quinoa, rinsed well and drained
1 1/4 cup vegetable broth
19 oz can of chickpeas, drained and rinsed
14 1/2 oz can diced tomatoes, with juices
1 cup frozen corn
1 tbsp tumeric
3 tsp fresh lime juice
1/3 cup chopped fresh parsely
1/2 cup scallions chopped

Directions

1

Add the oil to a medium saucepan and set over medium-high heat.
2

When the oil shimmers, add the garlic and bell pepper.
3

Cook for about 1 minute, just until fragrant.
4

Stir in the quinoa, broth, chick peas, tomatoes, corn, and spices.
5

Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa.
6

Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more).
7

Season to taste with additional salt if desired.
8

Serve garnished with chopped scallions.
9

Optional toppings of cheese, greek yogurt, or any of your favourite toppings.