Cookin' Outdoors with Johnny Nix                                
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Quinoa & Pepper Pilaf

1 tablespoon olive oil
½ medium onion, minced
2 cloves garlic, minced
1 medium red bell pepper, diced (about 1 cup)
1 medium yellow bell pepper, diced (about 1 cup)

1 cup broccoli florets
1 cup uncooked quinoa, rinsed
2 cups water or broth
2 tablespoons chopped fresh parsley

 

Heat the oil in a Dutch oven over medium-high heat.  Add the onion and garlic and cook for 2 minutes, stirring occasionally.  Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.

Stir in the broth and heat to a boil.  Reduce the heat to low. Stir in broccoli florets and cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed.  Stir in the parsley.  Season, if desired.