Ingredients
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2 tablespoons shallots, finely chopped
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6 garlic cloves, minced (1 tablespoon minced)
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1 tablespoon extra virgin olive oil
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2 cups quinoa (or barley)
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3 cups sodium-free chicken broth (or vegetable broth)
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1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
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1 bay leaf
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1 cup roasted red pepper, diced
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kosher salt
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fresh ground black pepper
Instructions
- In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
- Carefully stir in quinoa or barley.
- Cook and stir about 5 minutes or until quinoa or barley is golden brown.
- Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
- Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
- Discard bay leaf.
- Gently stir in roasted peppers.
- Season to taste with kosher salt and black pepper.