Whole Living, December 2011
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Yield
Serves 4 to 6
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- Pinch red-pepper flakes
-
4 red bell peppers, roasted and quartered
- 3 cups low-sodium chicken stock
- Coarse salt
- 1 cup cooked quinoa
- 1/4 small red onion, diced
- 1 avocado, diced
- 2 tablespoons freshly chopped cilantro
- Lime wedges, for serving
