Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove
- 1 pound quinoa
- water enough water to cover the quinoa
- 3 clove garlic chopped
- ½ cup extra virgin olive oil
- 1 red bell pepper diced
- 1 cup Italian parsley chopped
- 1 cup Kalamata olive or nicoise olives, diced
- 1 teaspoon Kosher salt
- 1 lemon
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
Zest and squeeze of lemon for ganish.
Reheating Instructions N/A
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg