Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onions
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 garlic clove, minced
• 1 cup quinoa, rinsed
• 2 cups yukon gold potatoes, diced
• 2 1/4 cups chicken broth
• salt and pepper

Instructions

1. In large saucepan, heat oil. Add onions and pepper and stir fry until softened. Add garlic and quinoa; cook, stirring for 1 minute.

2. Stir in potatoes and broth. Reduce heat, cover and simmer for 12 minutes.

3. Remove cover and cook, stirring, 2-3 minutes or until liquid is absorbed.

4. Cover and let stand 5 minutes. Season to taste with salt and pepper.