These veggie quinoa bowls are an awesome way to use all of the fresh produce that's so bountiful in the summer and fall. You can whip these up for a light lunch, or pair them with a side salad and fresh bread for a filling dinner.
2 red bell peppers, diced
1 large sweet onion, chopped
1 package of white button mushrooms
1 cup of quinoa
1 tablespoon no salt seasoning
2 tablespoons olive oil
Pick over and rinse the quinoa in a fine mesh sieve.
Put quinoa and two cups water in a sauce pan and bring to a boil, then once boiling, cover and simmer for about 15 minutes.
In another pan, heat the olive oil and vegetables over medium high heat. Cook until soft and tender, reducing the heat and adding more oil as needed for about 15 minutes.
Stir in the no salt seasoning (I use the Kirkland Organic brand from Costco, but any seasoning blend would be fine), and cook for another few minutes.
Place your quinoa into bowls and top with the veggies.