Quinoa provides essential vitamins, minerals, and fiber. It keeps you feeling satisfied and fuller, longer. It is also high in protein. To top that the grain also contains quite a bit of quercetin, a flavonoid that has been shown to have anti-inflammatory, anti-viral, anti-cancer and anti-depressant effects. Combined with the antioxidant and vitamin-packed peppers it makes for a winning combination.
½ cup quinoa
2 cups of water + 3 tablespoons
3 red bell peppers
1 teaspoon of olive oil
½ teaspoon salt
256 Calories per portion
Total Fat 5.4g
Total Carbohydrate 45.9g
Dietary Fiber 6.6g
1Rinse the quinoa really well under running water. If you have time, let it sit in water for 15-20 minutes first. Water removes bitterness from the grain.
2Transfer rinsed quinoa into a small pot, cover with water and boil at high heat for 20 minutes or until all the water evaporates. Taste it, it should not be crunchy. If it still is, add a couple of tablespoons of water, mix it well and continue boiling. Once it’s ready, set aside.
3In the meantime, dice the onion and clean and cut the bell peppers into small pieces.
4Place the onions and peppers in a non-stick frying pan, add 3 tablespoons of water and cover with the lid. Sautee for 8-10 minutes. Check on it occasionally to make sure it’s not burning.
5Once the water has evaporated from the onions and peppers, add cooked quinoa, season with salt and drizzle with olive oil. Mix well and serve.