Ingredients
1
cup reduced-sodium chicken broth
1/2
cup quinoa, well rinsed
1
cup chopped green, yellow, and/or orange sweet pepper
2
tomatoes, chopped
1
can (15 oz) Chick Peas, rinsed and drained
1/2
cup chopped green onions
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh mint
2
tablespoons lemon juice
1/4
teaspoon salt
1/4
teaspoon black pepper
Preparation
In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.
Meanwhile, in a large bowl, combine sweet pepper, tomatoes, Chick Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.
