Quinoa-Stuffed Peppers | The Whole Grains Council

Ingredients

• 1 can (14-½ ounces) vegetable broth
• ¼ cup water
• 1 bay leaf
• 1 cup quinoa, rinsed
• 2 each medium sweet red, yellow, and orange peppers
• 4 medium carrots, finely chopped
• 2 medium onions, finely chopped
• 1 Tbsp canola oil
• 2 Tbsp sunflower kernels
• 2 tsp. dried parsley flakes
• ½ tsp. salt
• ½ tsp. dried basil
• ½ tsp. dried oregano
• ½ tsp. paprika
• ⅛ tsp. dried marjoram
• ⅛ tsp. dried thyme
• Dash cayenne pepper