Quinoa With Roasted Peppers

• 3 cups Chicken Broth
• 3 cloves Garlic, Minced, Divided
• 1-1/2 cup Quinoa
• 1 pound Mini Sweet Peppers
• 1/4 cups Olive Oil
• Salt And Pepper
• 4 ounces, fluid Feta Cheese
• 2 Tablespoons Italian Leaf Parsley, Chopped

1. For the quinoa: Bring chicken broth and 1 clove of garlic to a boil. Stir in quinoa, cover and reduce heat to medium low. Simmer for 15-20 or until chicken broth is absorbed.
2. Meanwhile, spray a skillet or stove top grill pan with cooking spray. Arrange peppers in a single layer and cook until peppers have blistered on each side and have softened. Remove to a serving bowl. Add remaining garlic, olive oil and salt and pepper to taste. Add quinoa to peppers stir well. Sprinkle feta cheese over quinoa and top with parsley.

chicken broth, garlic, quinoa, sweet peppers, ubc, salt, cheese, italian leaf parsley

Taken from tastykitchen.com/recipes/sidedishes/quinoa-with-roasted-peppers/ (may not work)