Vegetarian: Quinoa with Vegetables by Recipe Cottage

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	Quinoa with Vegetables

		1 cup uncooked quinoa 2 cups water 2 tsp. olive oil 1 cup chopped onion 1 cup chopped red and/or green bell pepper 1 large clove garlic, minced 1 package (10 oz.) frozen mixed vegetables* 1/4 tsp salt or to taste 1/8 tsp ground black pepper or to taste 1 Tbs. chopped cilantro Rinse quinoa in a strainer under running water and drain. Place the quinoa and 2 cups water in a 2-quart sauce pan; bring to a boil. Reduce heat and simmer, stirring occasionally, until quinoa is translucent (about 10 minutes). Let stand 10 minutes. Drain, if necessary. Meanwhile, heat oil over medium heat in a large skillet. Add onion and peppers and cook, stirring often, until crisp tender (about 4 minutes). Add garlic and cook, stirring, for 30 seconds. Add mixed vegetables, salt and pepper; cook, stirring, until vegetables are tender-crisp, about 5 minutes. Add cilantro and cooked quinoa; heat through. Serves 6, with 165 calories and 3 grams fat per serving. Note: Always rinse quinoa well before cooking to get rid of a bitter substance which coats the seeds.