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Quinoa is your friend.  It’s full of protein, fiber, and iron.  And it makes a nice break from pasta dishes (am I the only one that needs that?)  It’s your friend.

Particularly when you have some peppers hanging around that need to be used.  Roast them up quickly, toss them into some quinoa with a bit of olive oil and vinegar and you’ve got a great side dish.  Makes for good cold leftovers, too.  Enjoy!

Quinoa with Roasted Peppers and Onions

  • 1 cup quinoa
  • 2 bell peppers (orange, red, yellow or green will work)
  • 1 onion
  • 2 1/2  cups vegetable stock
  • 2 Tbsp white wine vinegar
  • 1 Tbsp olive oil
  1. Preheat the broiled in the oven. Cut peppers in half and quarter onion.  Arrange the halved peppers and quartered onions on a baking sheet. Broil on a top rack for 15-20 min until peppers are charred. Remove from oven and allow peppers to cool before peeling.
  2. Place quinoa in a pot and cover with 2 1/2 up to 3 cups of vegetable stock. Bring to a boil, reduce heat and simmer until stock is absorbed.
  3. When onions are cool, chop them roughly.  When peppers are cool enough to handle, peel off the skin and chop them roughly.
  4. When quinoa is tender and liquid is absorbed, add peppers and onions. Add 2 Tbsp vinegar, 1 Tbsp olive oil and mix.
Source:  Adapted from BeNutritious
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