Quinoa with Peppers, Tomatoes, and Feta
- Total Time
Quinoa, a grain native to South America, is gaining popularity in American markets. You can add it to any vegetables and meats to create many delicious dishes.
uncooked quinoa1 cup(s), rinsed and drained
olive oil1 tsp
uncooked onion(s)1 medium, finely chopped
green pepper(s)1 medium, seeded and diced
plum tomato(es)2 medium, chopped
table salt½ tsp
black pepper¼ tsp, freshly ground
reduced-fat feta cheese2 Tbsp, crumbled
fresh parsley2 Tbsp, fresh, chopped
- Bring the water to a boil in a saucepan; stir in the quinoa. Reduce the heat and simmer, covered, until tender and most of the water evaporates, about 10 minutes; drain.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until tender, about 6 minutes. Stir in the tomatoes, salt, and pepper and cook until soft, about 5 minutes. Stir in the quinoa; heat through. Remove from the heat. Gently fold in the feta cheese and parsley. Yields 1 cup per serving.