quinoa with roasted peppers and onion

Ingredients:

1 cup quinoa

2 cups chicken broth

1 red pepper, seeded and quartered

1 yellow pepper, seeded and quartered

1 red onion, quartered

3 T olive oil

1 T balsamic vinegar

salt and pepper

Directions:

Place quinoa and broth in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 10-15 minutes. Drain if necessary. Toss with a fork and remove from the heat.

Toss vegetables with olive oil and salt and pepper. Grill over medium-high heat until slightly charred on each side.

Dice vegetables. Combine with quinoa.

Serves 4