Sunny Tumeric Quinoa

• 1 tbsp olive oil
• 2 clove minced garlic
• 1 red bell pepper seeds and ribs removed, chopped
• 1 cup uncooked quinoa, rinsed well and drained
• 1 1/4 cup vegetable broth
• 19 oz can of chickpeas, drained and rinsed
• 14 1/2 oz can diced tomatoes, with juices
• 1 cup frozen corn
• 1 tbsp tumeric
• 3 tsp fresh lime juice
• 1/3 cup chopped fresh parsely
• 1/2 cup scallions chopped

1. Add the oil to a medium saucepan and set over medium-high heat.
2. When the oil shimmers, add the garlic and bell pepper.
3. Cook for about 1 minute, just until fragrant.
4. Stir in the quinoa, broth, chick peas, tomatoes, corn, and spices.
5. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 25-30 minutes, or until the liquid has been absorbed by the quinoa.
6. Take the pan off the heat and stir in the parsley and lime juice (start with 2 teaspoons, then taste and decide if you want more).
7. Season to taste with additional salt if desired.
8. Serve garnished with chopped scallions.
9. Optional toppings of cheese, greek yogurt, or any of your favourite toppings.

olive oil, garlic, red bell pepper, quinoa, vegetable broth, chickpeas, tomatoes, frozen corn, tumeric, lime juice, fresh parsely, scallions

Taken from cookpad.com/us/recipes/359564-sunny-tumeric-quinoa (may not work)