1 tbsp olive oil
3 green onions, thinly sliced
1 red bell pepper, diced
1 tsp dried oregano leaves
1 clove garlic, minced
1 cup quinoa
pinch of sea salt
1/2 cup frozen peas, thawed
1/2 cup quartered cherry tomatoes
In a medium saute pan that has a lid, warm oil over medium-high heat. Add onions and pepper and cook, stirring, until soft, about 5 minutes. Add oregano and garlic, and cook for 30 seconds. Stir in quinoa, then pour in 2 cups water and water. Bring to a boil, then reduce heat, cover and simmer until liquid is absorbed and grains show opague lines around the edges, about 12 minutes. Turn off heat and stir in peas and tomatoes. Cover pan again and let stand until vegetables are warmed through, about 5 minutes. Keep warm until ready to serve.
Serves 6. Per serving: 150 calories, 4 grams fat, 23 grams carbs, 4 grams fibre, 2 grams sugar, 5 grams protein, 55 mg sodium, 0 mg cholesterol. Bonus! 120 mg Omega-3s and 1,080 mgs Omega-6s. Source: Clean Eating Magazine – March/April 2009
