Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.
This also works as a filling for roasted butternut squash
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 93 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 511.8mg||18 %|
|Potassium 432.4mg||11 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 37.6g|
|Protein 9.3g||13 %|
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Calories per serving: 300
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