QUINOA WITH BELL PEPPER AND FENNEL by CHEF DAN:
Serves 4
INGREDIENTS:
1 cup quinoa
1-1/2- tablespoons olive oil
1/2- pepper, diced
1/2-fennel bulb, thinly sliced
2 tablespoon fresh basil
8 cherry tomatoes, halved
4 garlic cloves, minced
1/4-cup toasted pine nuts
DIRECTIONS:
1. Cook quinoa according to package directions.
2. In sauté pan heat olive oil over medium-heat.
3. Add pepper, fennel, cherry tomatoes and garlic.
4. Cook for about 8 minutes, stirring frequently.
5. Stir in cooked quinoa, fresh basil and freshly ground black pepper.
6. Cook 1-2 minutes.
7. Top with toasted pine nuts.
ENJOY DAN: BON-APPETITE!!
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