Ingredients:
- 1 cup quinoa, rinsed
- 1 1/2 cup onion, chopped
- 1 ½ cup peppers, chopped (I like to use a mix of yellow, red and orange or purple)
- 1-2 T olive oil
- ½ cup slivered almonds, toasted
- ½ cup dried apricots, chopped
- Zest of ½ lemon
- Lemon infused olive oil to dress
- Sea salt and pepper to taste
Directions:
Rinse quinoa and add 1 cup quinoa to 2 cups water.
Add a pinch of salt and bring to a boil.
Reduce heat and cover for 15-20 minutes.
Fluff with a fork and set aside.
Put almonds on parchment on baking sheet and toast on 325 for approx. 10 min (don’t let them burn)
Set aside to cool.
Saute onions and peppers in olive oil in large saute pan
Sprinkle with salt and ground pepper.
When onions are opaque add quinoa to the pan and combine.
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com