Recipe: Quinoa with Shallots and Red Pepper

QUINOA WITH SHALLOTS AND RED PEPPER

1 cup quinoa
2 tablespoons olive oil, divided use
2 shallots, finely minced
2 cloves garlic, minced
1 1/2 teaspoons fresh thyme
1 red bell pepper, chopped
2 cups chicken broth

Rinse the quinoa several times. Set aside.

Heat 1 tablespoon olive oil. Add the shallots and garlic, and cook for two minutes.

Add the thyme and red pepper and cook for another two minutes. Set aside.

Heat the remaining 1 tablespoon of oil, and add the quinoa. Toast quinoa, and then add the chicken broth. Bring to a boil, then cover, reduce heat and cook gently for 20 minutes. Remove from heat, and let sit for 15 minutes.

Add the cooked peppers and shallots, and fluff with a fork. Season with salt and pepper to taste.

Source: The Sonoma Diet Cookbook by Connie Guttersen R.D. / Ph.D.