Quinoa and Pepper Pilaf

Ingredients and Weight:

• Quinoa, dry: 2 cups (320g)
• Red bell pepper, diced: 1 medium (120g)
• Yellow bell pepper, diced: 1 medium (120g)
• Onion, chopped: 1 medium (150g)
• Garlic, minced: 2 cloves (6g)
• Vegetable broth: 4 cups (960ml)
• Salt: to taste
• Black pepper: to taste
• Olive oil: 2 tablespoons (30ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 15-20 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the red and yellow bell peppers and cook until softened, about 5 minutes.
5. Rinse the quinoa well in a fine-mesh sieve.
6. Add the quinoa to the skillet along with the vegetable broth, salt, and black pepper.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender.

Nutritional Information:

Per serving (1 cup):

• Calories: 230
• Fat: 5g
• Saturated fat: 1g
• Carbohydrates: 40g
• Protein: 8g
• Fiber: 5g

Dish Characteristics:

• Fluffy and flavorful
• Colorful and vibrant
• Gluten-free and vegan (if using vegetable broth)

User Comments:

• "This pilaf was so easy to make and it turned out so delicious!"
• "Quinoa and Pepper Pilaf is a yummy and nutritious side dish that goes well with various cuisines."
• "I love the vibrant colors and the slightly sweet taste of the peppers."
• "This dish is such a great way to get your daily dose of vegetables."
• "Definitely a must-try for all quinoa lovers!"

Special Precautions and Tips:

• Do not overcook the quinoa, as it will become mushy.
• To make this dish ahead of time, cook the quinoa and vegetables as directed, then let cool completely. Store in the refrigerator for up to 3 days. Reheat over low heat or in the microwave before serving.