PREP: 20 minutes COOK: 20 minutes
MAKES: 12 servings
2 Tablespoons finely chopped shallots or onion
6 garlic cloves, minced (1 Tablespoon minced)
1 Tablespoon extra-virgin olive oil
2 cups quinoa,* or barley, rinsed and well drained
3 cups reduced-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
1 cup bottled roasted red bell peppers, diced
Freshly ground black pepper
In a large saucepan cook shallots and garlic in hot oil over medium heat until tender.
Carefully stir in quinoa or barley.
Cook and stir about 5 minutes or until quinoa or barley is golden brown.
Carefully stir in broth, thyme, and bay leaf.
Bring to boil; reduce heat.
Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender) and liquid is absorbed.
Discard bay leaf.
Gently stir in roasted peppers.
Season to taste with kosher salt and black pepper.
Source: Sonoma Diet Daily newsletter
Posted by LuAnn.