Tomato, chilli and capsicum quinoa Recipe | myfoodbook

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 onion, finely sliced
• 1 red capsicum, seeded and diced
• 4 medium, ripe tomatoes, roughly chopped
• 1 red chilli, seeded, finely chopped
• 1 cup white quinoa
• 3 cups gluten free vegetable stock
• 3 Tbsp roughly chopped flat-leaf parsley
• 1/2 cup Vitasoy Soy Milky Regular
• Freshly ground black pepper
• 1/3 cup chopped coriander