YIELD: Serving 6 to 8
1 tablespoon safflower or canola oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
3 Roma tomatoes, chopped
1 red bell pepper, chopped
1 large turnip, peeled and cut into 1/2-inch pieces
1/2 cup quinoa, rinsed and drained
4 cups low-sodium vegetable or beef broth
1/2 teaspoon fine sea salt
2 tablespoons chopped fresh parsley
In a large sauce pot, heat oil over medium-high heat until hot.
Add onion and garlic and cook until golden and soft, 6 to 8 minutes.
Stir in tomatoes, bell pepper, turnip, quinoa, broth, 2 cups water and salt. Bring to a boil over high heat.
Reduce heat to medium-low, cover and cook until quinoa is cooked and vegetables are tender, about 20 minutes. Stir in parsley before serving.
SOURCE: Whole Foods Market