Prep time: 5 minutes . Cook time: 10 minutes . Yield: Serves 4
INGREDIENTS
2 Cups Quinoa, cooked
1 Cup Sundried Tomatoes, coarsely chopped
1 Cup Green Bell Pepper, chopped
1 Jalapeno Pepper, chopped
1/2 Cup Yellow Onions, chopped
1/4 Cup Raw Cashews, coarsely chopped
2 Cloves Garlic, minced
1 Tsp Coconut Oil
1/2 Tsp Honey or Brown Sugar (optional)
Salt, black pepper and red pepper flakes to taste
2 Cups Quinoa, cooked
1 Cup Sundried Tomatoes, coarsely chopped
1 Cup Green Bell Pepper, chopped
1 Jalapeno Pepper, chopped
1/2 Cup Yellow Onions, chopped
1/4 Cup Raw Cashews, coarsely chopped
2 Cloves Garlic, minced
1 Tsp Coconut Oil
1/2 Tsp Honey or Brown Sugar (optional)
Salt, black pepper and red pepper flakes to taste
METHOD
1. In a non-stick skillet, heat oil over medium heat. Add garlic, onions, bell peppers and jalapenos. Cook for about 5 minutes until fragrant
2. Stir in quinoa, tomatoes, honey and cashews. Cook and stir occasionally until all ingredients are warm and evenly distributed.
1. In a non-stick skillet, heat oil over medium heat. Add garlic, onions, bell peppers and jalapenos. Cook for about 5 minutes until fragrant
2. Stir in quinoa, tomatoes, honey and cashews. Cook and stir occasionally until all ingredients are warm and evenly distributed.
Nutrition per serving : 256 Cals; 42g Carb; 6g Fat; 8g Protein; 7g Dietary Fiber
Nutrition calculated using the MyFitnessPal Recipe Importer
