Quinoa with Roasted Peppers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

  • 3 cups chicken broth
  • 1 ½ cups quinoa
  • 3 cloves garlic, divided, minced
  • ¼ cup olive oil
  • 1 package mini bell peppers
  • salt, pepper to taste
  • 4 oz Feta cheese
  • 2 tablespoons Italian leaf parsely

Instructions

  1. For the quinoa: Bring 3 cups chicken broth and 1 clove of garlic to a boil. Stir in quinoa, cover and reduce heat to medium low. Simmer for 15-20 or until chicken broth is absorbed.
  2. Meanwhile, spray a skillet or stove top grill pan with cooking spray. Arrange peppers in a single layer and cook until peppers have blistered on each side and have softened. Remove to a serving bowl. Mix in remaining garlic, olive oil, salt and pepper to taste. Add quinoa to peppers and stir well. Sprinkle feta cheese over quinoa and top with parsely.

From lemonsforlulu.com