Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon safflower or canola oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 Roma tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium vegetable or beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley

Instruction

  • In a large saucepot, heat oil over medium-high heat until hot.
  • Add onion and garlic and cook until golden and soft, 6 to 8 minutes.
  • Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.
  • Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.