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Quinoa with Roasted Peppers |
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Written by Vince
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Wednesday, 24 June 2009 05:21 |
There are days when I feel like I need to eat everything in sight. That was yesterday. I nibbled throughout the day on the leftovers from the night before and continued on with my dinner last night and didn't stop until I went to bed. It would be interesting to count the total calories but the manorexic inside might freak out so I'll just chalk it up to my body needing the food.
I was sort-of wondering how this would taste once it was put together but with my new favorite grain quinoa and roasted red bell peppers, I was pretty sure it would be ok. It was better than ok, it was very tasty. Other than squeezing the juice from several oranges and lemons, it was fairly easy to make as well. The only complaint I have is that it didn't create enough leftovers. I saw this coming during the preparation phase and attempted to double the recipe but realized I didn't have enough ingredients and ended up with extra quinoa on the side.
The only change I'd make in the future would be to add chicken. You might consider this if you make it because it's sort of a side dish without it.
Quinoa with Roasted Peppers
- two red bell peppers
- one cup uncooked quinoa
- one cup of vegetable broth
- 1/2 cup water
- 1/2 cup fresh squeezed orange juice
- three tbsp fresh squeezed lemon juice
- 1/4 cup virgin olive oil
- one tbsp dried parsley
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- two garlic cloves, chopped
- one dozen olives, chopped
Preheat broiler.
Cut red bell peppers into flat pieces and lay out on a baking sheet covered in aluminum foil with skin side up. Broil for approximately 12 minutes or until the skin is blackened. Remove from oven and place in a sealed Ziploc bag for 10 minutes. Remove from bag, peel blackened skin, and chop into bite-sized pieces.
In a large saucepan, add quinoa, broth, water, and orange juice. Bring to a boil, reduce heat and simmer covered for 10 minutes or until liquid is absorbed.
In a small bowl, thoroughly combine olive oil, parsley, lemon juice, cumin, black pepper, and garlic.
In a large bowl, combine quinoa mixture, red bell peppers, olive oil mixture, and olives.
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