Vegetable Quinoa Stew

Ingredients

• 2 Tablespoons Olive Oil
• 2 whole Onions, Chopped
• 1 whole Green Bell Pepper, Seeded And Chopped
• 1 whole Yellow Bell Pepper, Seeded And Chopped
• 1 whole Red Bell Pepper, Seeded And Chopped
• 1 teaspoon Kosher Salt
• 3 whole Small Zucchini, Diced
• 3 cloves Garlic, Minced
• 1-½ cup Quinoa, Uncooked And Rinsed
• 3 cups Vegetable Stock
• 2 Tablespoons Tomato Paste
• 6 whole Roma Tomatoes, Chopped
• ¼ cups Basil, Chopped
• 1 Tablespoon Italian Seasoning
• 1 teaspoon Ground Black Pepper
• ½ teaspoons Crushed Red Pepper Flake (optional)
• Parmesan Cheese, For Garnish (optional)

Preparation Instructions

Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers, and salt; cook and stir for about 10 minutes. Add zuchini, and cook for 5 minutes. Add the garlic, and cook for 5 more minutes.

Stir in the quinoa, vegetable stock, and tomato paste.

Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes, basil, and then season with Italian seasoning, ground black pepper, and crushed red pepper flakes. Cook until heated through, then serve with grated parmesan cheese.

Reheats in the microwave really well.