Ingredients
– 2 cups of quinoa
– 4 cups of vegetable broth
– 1 cup of cherry tomatoes, halved
– 1 cup of bell pepper, diced
– 1 can (400g) of kidney beans, drained and rinsed
– 1 teaspoon of olive oil
– 1 teaspoon of garlic powder
– 1 teaspoon of cumin
– Salt to taste
– Fresh parsley for garnish
Method
1. Rinse the quinoa under cold water in a fine mesh strainer.
2. In a large pot, combine the quinoa and vegetable broth. Bring it to a boil over high heat.
3. Reduce heat to low, cover the pot, and let it simmer for about 15 minutes until the liquid is absorbed.
4. In a separate pan, heat olive oil over medium heat, then add the bell pepper and cherry tomatoes. Cook for a few minutes until tender.
5. Mix the cooked vegetables into the quinoa along with the kidney beans, garlic powder, cumin, and salt. Stir well and garnish with fresh parsley.
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