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.
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3
Tbsp
Extra virgin Greek olive oil
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2
cloves
garlic
minced
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1
red or orange bell pepper
diced
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2
carrots
diced
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1
tsp.
dried oregano
-
1
tsp.
dried thyme
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1/2
cup
quinoa
rinsed and drained
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1/2
cup
red quinoa
rinsed and drained
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2
cups
vegetable broth or water
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2
cups
frozen peas
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Zest and juice of 1 lemon
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3
scallions
white and green parts, sliced thin (optional)
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1/3
cup
fresh parsley
finely chopped
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Sea salt and pepper to taste
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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.
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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.
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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.