Ingredients
Scale
- 2 large purple bell peppers
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 cup quinoa, cooked
- Salt and pepper, to taste
- Fresh herbs for garnish (such as basil or parsley)
Instructions
- Wash your fresh purple bell peppers under cold running water to remove any dirt.
- Dice the washed purple bell peppers into bite-sized pieces. Heat olive oil in a frying pan over medium heat, adding minced garlic for 30 seconds until fragrant.
- Add the diced purple bell peppers to the pan and sauté until tender and slightly caramelized, about 5-7 minutes.
- Mix in the cooked quinoa, seasoning with salt and pepper to taste. Stir well.
- Transfer to a serving dish and garnish with fresh herbs like basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan or microwave to preserve flavor.
- This dish pairs well as a side for grilled meats or can be the star of a vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian Side Dish
- Method: Sauté
- Cuisine: International
- Diet: Healthy, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg