Carrot Quinoa Grain Medley

  • 1 tbsp olive oil
  • 2 cups dry quinoa, rinsed and drained
  • 1½ cups carrots, diced (about 3 medium)
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 1 Tbsp garlic, minced
  • 1/2 cup chopped fresh parsley, divided
  • 2½ cups unsalted, nonfat chicken stock
  • pinch salt and pepper
  • 2 ounces dry-roasted, salted pistachio kernels, chopped

Heat medium saucepan over medium heat. Add olive oil and quinoa, and stir 3 to 4 minutes to toast quinoa. Add carrots, onion, red pepper, garlic, and 1 tablespoon of parsley. Stir 3 to 4 minutes.

Add chicken stock, and bring medley to a simmer. Reduce heat to low, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed.

Remove saucepan from heat. Let sit 5 minutes; then fluff with fork. Garnish with pistachios and parsley.

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