Sunny Tumeric Quinoa

Name: Sunny Tumeric Quinoa
Total time: 2400 s
Yield: 4 servings
Cuisine: American
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; salt; pepper; 1 tbsp tumeric; 3 tsp fresh lime juice; 1/3 cup chopped fresh parsely; 1/2 cup scallions chopped

shelleywelch.03 @cook_3833292

Sunny Tumeric Quinoa

shelleywelch.03 @cook_3833292

Saved

Ingredients

40 mins

4 servings

1 tbspolive oil
2 cloveminced garlic
1red bell pepper seeds and ribs removed, chopped
1 cupuncooked quinoa, rinsed well and drained
1 1/4 cupvegetable broth
19 ozcan of chickpeas, drained and rinsed
14 1/2 ozcan diced tomatoes, with juices
1 cupfrozen corn
salt
pepper
1 tbsptumeric
3 tspfresh lime juice
1/3 cupchopped fresh parsely
1/2 cupscallions chopped

Saved

Steps

40 mins

1

Add the oil to a medium saucepan and set over medium-high heat. When the oil shimmers, add the garlic and bell pepper. Cook for about 1 minute, just until fragrant.
2

Stir in the quinoa, broth, chick peas, tomatoes, corn, and spices. 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.
3

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).
4

Season to taste with additional salt if desired. Serve garnished with chopped scallions. Optional toppings of cheese, greek yogurt, or any of your favourite toppings.