Ingredients
Method
Preparation
- Start by chopping your bell peppers, dicing the onion, and mincing the garlic. Rinsing the quinoa helps to remove any bitter residue.
Cooking the Meat
- In a large pot over medium heat, add the ground turkey or beef. Cook for about 5-7 minutes or until no longer pink. Drain excess fat if necessary.
Sautéing Veggies
- Add the diced onion and minced garlic to the pot, stirring for about 3-4 minutes until fragrant and the onion is translucent.
Combining Ingredients
- Add the chopped bell peppers, diced tomatoes (with juices), chicken or vegetable broth, rinsed quinoa, Italian seasoning, salt, and pepper. Stir well to combine.
Simmering the Soup
- Bring the mix to a boil, then reduce heat to low. Cover the pot and let it simmer for about 25 minutes, or until the quinoa is fully cooked and the bell peppers are tender.
Serving
- Serve the soup hot and add optional toppings like shredded cheese or fresh cilantro.
Notes
For a vegetarian or vegan option, substitute meat with a plant-based alternative and use vegetable broth. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.