Servings: 6
Ingredients
- 2 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 large vidalia or other sweet onion chopped
- 2 cloves garlic, sliced
- 1 tsp salt, divided
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tbsp tomato paste
- 12 asparagus, trimmed and cut in to small pieces
- 1/2 cup broccoli, chopped
- 1 ½ cups uncooked quinoa, rinsed
- 1 tsp sweet paprika
- 1/4 tsp black pepper
- 1 ½ cups vegetable broth
- chopped parsley for garnish
- 1/2 cup water or vegetable broth
Instructions
- Heat oil in an oven safe 12 inch, deep round pan.
- Saute onions and garlic on medium heat, stirring frequently.
- Add peppers and 1/2 tsp of salt and cook for 15 minutes stirring regularly. If peppers begin to burn, add a couple tablespoons of water until peppers are cooked.
- Add tomato paste, asparagus, and broccoli and cook for 3 minutes.
- Add quinoa, paprika, remaining salt, and pepper to the vegetables and mix for 5 minutes.
- Add the vegetable broth and bring mixture to a boil.
- After bringing to a boil, lower heat and simmer, uncovered for 25 minutes.
- If liquid cooks off too fast, add 1/4 cup of additional liquid.
- Preheat oven to 375°F.
- Add 1/2 cup of water or vegetable broth to pan and mix.
- Taste and adjust seasoning, then put the pan in the oven and bake for 10 minutes.
- Garnish with parsley and serve.
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