Quinoa Sopa Seca

• 1 tablespoon olive oil
• 3 green onions, thinly sliced
• 1 red bell pepper, diced
• 1 teaspoon dried oregano leaves
• 1 garlic clove, minced
• 1 cup quinoa
• 1 pinch sea salt
• 12 cup frozen peas, thawed
• 12 cup tomatoes, seeded and chopped (or halved cherry tomatoes)

1. In a medium saute pan with a lid, warm oil over medium-high heat.
2. Add onions and pepper and cook, stirring, until soft, about 5 minutes.
3. Add oregano and garlic, and cook for 30 seconds.
4. Stir in quinoa, then pour in 2 cups of water and salt.
5. Bring to a boil, then reduce heat, cover and simmer until llquid is absorbed and grains show opaque lines around the edges, about 12 minutes.
6. Turn of heat and stir in peas and tomatoes.
7. Cover pan again and let stand until vegetables are warmed through, about 5 minutes.
8. Keep warm until ready to serve.

olive oil, green onions, red bell pepper, oregano, garlic, quinoa, salt, frozen peas, tomatoes

Taken from www.food.com/recipe/quinoa-sopa-seca-434049 (may not work)