Quinoa and Bell Pepper Stew

Ingredients

• Quinoa1 cup (200 g)
• Red Bell Pepper1/2 count (60 g)
• Onion1/4 count (38 g)
• Paprika Powder1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Chop the onion. Remove the seeds from the bell pepper and cut into small pieces.

3. 3

   Step 3

   Heat the oil in a pot over medium-high heat and, once heated, add the vegetables with a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5-7 minutes until the onion is transparent.

5. 5

   Step 5

   Add the quinoa and season with paprika powder, salt and pepper to taste.

6. 6

   Step 6

   Add some water so it doesn't get dry, stir and let cook for 2-3 minutes.

7. 7

   Step 7

   Once ready, remove from heat and serve immediately.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa and Bell Pepper Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.