Ingredients:

• 1 tbsp olive oil
• 1 vidalia onion, chopped
• 1 red bell pepper, cored, seeded and chopped
• 1 green bell pepper, cored, seeded and chopped
• 2 cloves or garlic, minced
• 1/4 tsp paprika
• pinch saffron
• 1 cup quinoa
• 1 1/2 cups vegetable stock
• 1/2 cup light beer
• salt and pepper (to taste)
• lemon wedges

Directions:

1. in a large pan, heat the olive oil over medium heat.

2. add onion and bell peppers. cook for 4-6 minutes or until the onion is translucent.

3. add the garlic, paprika, and saffron. simmer for 2 more minutes.

4. stir in the quinoa, stock and beer and bring to a boil. season with salt and pepper.

5. lower heat to medium and simmer for 10-15 minutes, until all the liquid is absorbed.

6. to serve, decorate with lemon wedges.

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