• 1 cup quinoa
• 1 Tbsp. extra virgin olive oil, divided
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 medium green bell pepper, sliced into strips
• 1 medium red bell pepper, sliced into strips
• 1 cup chopped onion, divided
• 3 cloves garlic, minced
• 1 Tbsp. fresh thyme, chopped medium (1 tsp. dried may be substituted)
• 1 Tbsp. fresh oregano, chopped medium (1 tsp. dried may be substituted)
• 2 cups reduced-sodium vegetable broth
• Salt and freshly ground black pepper

    Number of servings: 8

• In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, 1/2 cup onion and garlic. Saute 5 minutes until vegetables start to soften. Stir in herbs and saute 2 minutes. Remove from stovetop and set aside.
• In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside.
• In medium saucepan, heat remaining teaspoon oil over medium-high heat. Add remaining onion. Saute about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
• Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve.

• Energy : 120 cals
• Carbohydrates : 20gm
• Protein : 5gm
• Fat : 3.5gm
• Fiber : 4gm