Ingredients
1 cup quinoa, rinsed1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1/4 cup water1 small onion, chopped1 tablespoon olive oil1 medium sweet red pepper, chopped1 small carrot, chopped1/2 cup chopped fresh broccoli2 garlic cloves, minced1 teaspoon dried basil1/4 teaspoon pepper
Preparation
In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed.
Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.
