Ingredients
1
teaspoon canola or soybean oil
1
cup uncooked quinoa
1
small onion, cut into fourths and sliced
1
medium carrot, shredded (2/3 cup)
1
small green bell pepper, chopped (1/2 cup)
1
cup sliced fresh mushrooms (about 2 1/2 ounces)
1
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4
teaspoon salt
1
can (14 ounces) fat-free vegetable broth
Preparation
Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.
