Quinoa with Vegetables in Broth

Bring consomme (or broth) to a boil. Rinse and halve the bell pepper, remove ribs and seeds and cut into strips. Rinse and quarter the tomatoes. Peel onion, cut into wedges and cook in hot oil for about 2 minutes. Add the peppers, sauté briefly, then add tomatoes and cook for about 3 minutes. Add oregano and red pepper flakes and season with salt.  

Transfer quinoa and vegetables to shallow soup bowlz and pour consomme on top. Garnish with basil leaves and serve.