37. Quinoa with Red Peppers and Edamame

Ingredients:

1 cup quinoa
2 cups vegetable broth
2 cups frozen shelled edamame
2 Tbsp lemon juice
2 Tbsp olive oil
1 sliced red bell pepper

Directions:

In a large pot, bring vegetable broth to a boil. Add quinoa. Once pot has returned to a boil, reduce heat and simmer for 8 minutes. Then, add edemame. Cover and continue cooking for 8 minutes. Begin to roast red pepper on a skillet over medium heat. Drain excess liquid and toss with lemon juice and olive oil. Add roasted peppers.
Serves 4.

(leftovers make great cold lunch)