Easy Warm Tomato Pepper Quinoa
This isn't your average boring quinoa salad! This easy warm pepper tomato quinoa salad is packed with tomatoes, bell peppers, onions, and spices. It's so good, it'll make you want to eat quinoa. A great vegan side dish for the family to enjoy.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup quinoa (white kind)
- 2 cups water (cold to cook quinoa)
- 1.5 cups cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1 orange bell pepper (diced)
- 1 small onion (diced)
- 1/3 cup mushroom broth (or vegetable stock)
- 3/4 cup frozen peas and carrots
- 1.5 tbsp tomato paste
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tbsp vegetable oil (or any cooking oil)
- salt (to taste)
Instructions
- 1
In a large non-stick pan, add white quinoa and cold water. Bring to a boil on medium-high heat and cover. Then reduce to low-medium heat for a rolling simmer and cook for 12-14 minutes. Remove off heat and let the quinoa sit on the pan covered for another 5 minutes until most of the liquids have evaporated. Set aside.
- 2
Heat vegetable oil in a separate large pan on medium-high heat. Fry onions for 2 minutes until fragrant and translucent. Then add the diced bell peppers and fry for another 2 minutes until soft.
- 3
Next add cherry tomatoes, peas and carrots and cook for 2-3 minutes or until tomato juices release.
- 4
Season vegetables with paprika power, garlic powder and onion powder and mix well.
- 5
Mix in mushroom stock with tomato paste. Simmer the broth uncovered until it's reduced by half.
- 6
Mix in cooked quinoa. Season with salt to taste and enjoy warm!