Gluten-Free Confetti Rice Recipe

Name: Gluten-Free Confetti Rice
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 75 Nos Oregano Sachet; 2 ltr Figaro Extra Light Olive Oil; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 500 G Kinwaaquinoa; 1 pc (52 g) On1Y Paprika Powder

Fusion cuisine · 400 calories

About this recipe

A vibrant and flavorful rice dish packed with colorful vegetables and spices, perfect for a satisfying gluten-free dinner. This quick and easy recipe is ideal for solution seekers looking for a wholesome meal.

Ingredients

100 g Sambar Onion Peeled
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
75 Nos Oregano Sachet
2 ltr Figaro Extra Light Olive Oil
200 g Hydroponic Sweet Bell Pepper (Cocktail)
500 G Kinwaaquinoa
1 pc (52 g) On1Y Paprika Powder

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 1 diced bell pepper, and sauté until tender, about 5 minutes.
2. Stir in 1 diced bell pepper, 1 teaspoon of oregano, and 1/2 teaspoon of paprika. Cook for 2 minutes, stirring occasionally.
3. Add 3 cups of cooked quinoa and 1 diced bell pepper to the skillet. Mix well to combine all the ingredients.
4. Drizzle 2 tablespoons of gluten-free soy sauce over the mixture and stir thoroughly. Cook for another 3-4 minutes until everything is heated through.
5. Serve the Confetti Rice hot as a main dish or let it cool and enjoy it as a cold salad.