Recipe: Quinoa Quiche con Sabor Latino

<b>Ingredients</b> 1-12 ounce box quinoa<br> 1 tablespoon canola oil<br> ½ cup Spanish onion, diced<br> ½ cup green, yellow or red bell pepper, diced<br> 2 cloves garlic, minced<br> 1-4 ounce can diced tomato and green chilies<br> 2 ½ cups reduced-sodium vegetable broth or water<br> ½ teaspoon ground cumin<br> ¼  teaspoon salt<br> ½ cup fresh cilantro, chopped<br> ½ cup fresh parsley, chopped<br> ½ cup chopped scallions<br> Juice of half a lime<br> 1 cup Italian blend cheeses, shredded (Elizabeth Carrion)

<b>Step 1</b> Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add bell peppers and garlic; stir for another 30 seconds.  Add diced tomatoes and stir until warm, about 1 minute. (Elizabeth Carrion)