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Makes 8 servings.

Ingredients

1 tablespoon extra-virgin olive oil, divided

2 cups cauliflower florets

2 cups broccoli florets

1 medium green bell pepper, sliced into strips

1 medium red bell pepper, sliced into strips

1 cup chopped onion, divided

3 cloves garlic, minced

1 tablespoon fresh thyme, chopped medium (1 teaspoon dried may be substituted)

1 tablespoon fresh oregano, chopped medium (1 teaspoon dried may be substituted)

1 cup quinoa

2 cups fat-free, reduced-sodium vegetable broth

Salt

Freshly ground black pepper

Directions

• In skillet, heat 2 teaspoons olive oil over medium-high heat. Add cauliflower, broccoli, peppers, 1/2 cup onion and garlic. Sauté 5 minutes until vegetables start to soften. Stir in herbs and sauté 2 minutes. Remove from stovetop and set aside.
• In strainer, place quinoa and rinse thoroughly with cold water. Using your hand, swish quinoa under running water for 2 minutes to remove bitter natural coating. Drain and set aside.
• In medium saucepan, heat remaining teaspoon olive oil over medium-high heat. Add remaining onion. Sauté about 3 to 4 minutes. Add broth and quinoa. Increase heat to bring mixture to boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
• Gently stir in vegetable mixture and combine well with quinoa. Season with salt and pepper to taste. Serve.

Nutrition information

Serving size: 1/8 of recipe. Amount per serving: 120 calories, 3.5g total fat (0g saturated fat), 20g carbohydrates, 5g protein, 3g dietary fiber, 53mg sodium.

Source: American Institute for Cancer Research