To all of our Quinoa lovers, from our friends at Whole Foods


  • 1 tablespoon expeller-pressed canola oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 3 plum tomatoes, chopped
  • 1 red bell pepper, chopped
  • 1 large turnip, peeled and cut into 1/2-inch pieces
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups low-sodium beef broth
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley


In a large saucepot, heat oil over medium-high heat until hot. Add onion and garlic and cook 6 to 8 minutes or until golden and soft. Stir in tomatoes, bell pepper, turnip, quinoa, broth, 1 cup water and salt. Bring to a boil over high heat.

Reduce heat to medium-low, cover and cook 20 minutes or until quinoa is cooked and vegetables are tender. Stir in parsley.

Nutritional Info

PER SERVING: Serving size: about 1 cup, 110 calories (35 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 15g carbohydrate (2g dietary fiber, 4g sugar), 5g protein