Mediterranean Quinoa

Ingredients

• 2 cloves garlic crushed
• 1  bell pepper green seeded chopped
• 4 servings penzey's southwest seasoning italian to taste
• 2  onions chopped
• 0.8 cup quinoa uncooked
• 1  bell pepper red seeded chopped
• 1 tablespoon tomato purée 
• 3  tomatoes peeled seeded chopped
• 4 cups vegetable broth 
• 2 tablespoons vegetable oil 
• 1  bell pepper yellow seeded chopped

Equipment

• frying pan

Directions

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes.
3. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
4. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.