Ingredients

1 tablespoon olive oil

2 large sweet peppers, seeded and sliced

1 large onion, chopped

3 cloves garlic, sliced

1 14 1/2ounce can reduced-sodium chicken broth

1 1/4 cups quinoa

1 6 ounce jar marinated artichoke hearts, drained and cut into quarters

1 cup frozen peas, thawed

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds sea scallops

Preparation

  1. Heat a large skillet over medium-high heat. Add oil, peppers, onion and garlic. Cook, stirring occasionally, for 5 minutes.
  2. Stir in chicken broth, 1 cup water, quinoa, artichoke hearts, peas, salt and pepper. Bring to a simmer and add scallops. Simmer, covered, for 12 to 15 minutes or until quinoa is tender and scallops are cooked through.
  3. Allow to stand 5 minutes, covered, before serving.