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From: The Sonoma Diet by Connie Guttersen

Prep: 20 Minutes
Cook: 20 Minutes
Makes: 12 Servings



    • 2 tablespoons finely chopped shallots or onion
    • 6 cloves garlic, minced (1 tablespoon minced)
    • 1 tablespoon extra-virgin olive oil
    • 2 cups quinoa*, or barley, rinsed and well drained
    • 3 cups reduced-sodium chicken broth
    • 1½ teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
    • 1 bay leaf
    • 1 cup bottled roasted red bell peppers, diced
    • Kosher salt
    • Freshly ground black pepper


1. In a large saucepan cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf Bring to boiling, reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed)

2. Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper

*Note  Look for quinoa at a health food store or in the grains section of a large supermarket.

Nutrition Facts  per serving 
125 cal, 3 g total fat (0 g sat fat), 0 mg chol., 169 mg sodium, 21 g carbo, 2 g fiber, 4 g pro


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