Ingredients

1/2 cup quinoa

1 Tbsp olive oil

1 onion, diced

1 carrot, sliced

2 stalks celery, sliced

3 cloves garlic, minced

1 tsp hot paprika

kosher salt

fresh ground pepper

1 yellow pepper, cut into 1/2-inch dice

1 red pepper, cut into 1/2-inch dice

1 can chickpeas, rinsed

4 cups low sodium vegetable broth

2 Tbsp red wine vinegar

1/4 cup chopped fresh parsley

Preparation

  1. Cook the quinoa according to the package directions using 1 cup of the vegetable broth.

  2. Meanwhile, heat the oil in a dutch oven or large heavy-bottomed pot. Add the onion, carrot and celery, sprinkle with salt and pepper and cook until softened.

  3. Add the garlic and paprika for one minute. Add the peppers and cook stirring occasionally, for 5 minutes.

  4. Add the chickpeas and broth, and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 minutes. Stir in the vinegar, parsley and cooked quinoa. Serve!

Approx. Calories 200