Quinoa with Roasted Peppers and Onions
Roasted peppers have been one of my favorite things to eat ever since I remember. I think it’s absolutely amazing how the flavor of peppers changes from raw state to roasted. It becomes completely different vegetable. I was never fond of raw peppers but sauteing and even more roasting, changes their flavor and texture into a tender, heavenly deliciousness that melts in your mouth. In my home we never used to buy these popular roasted peppers in a jar. My parents always used to make their own, with a garlic clove which is a fabulously matching component for roasted peppers. We would simply eat them on a rustic bread or in a salad, and the flavored olive oil from roasted peppers was perfect to use in salad dressings.
I love using roasted peppers in my recipes. They add so much flavor, like in the similar recipe I made some time ago for orzo with roasted peppers and arugula. Today I made my salad with quinoa, because quinoa is excellent in grain salads but it can be easily substituted for rice or any small pasta type.
Ingredients (makes 4 servings):
1 1/2 cup of quinoa
1 red pepper
1 green pepper
1 yellow or orange pepper
1 onion
2 1/2 -3 cups vegetable stock
2 Tbsp white wine vinegar
2 Tbsp olive oil
Preheat the broiled in the oven. Arrange the peppers and quartered onions on a baking sheet. Coat onions with a Tbsp of olive oil. Broil on a top rack for 15-20 min until peppers are charred. Midway through cooking turn peppers over so they can char on all sides.
Place roasted peppers into a bowl and cover with foil. Let them cool before peeling.
Meanwhile drain quinoa for a minute or two to get rid of the bitter taste.
Place to 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.
When onions are cool, chop them roughly.
When peppers are cool enough to handle, take out the seed nest from each and peel of the skin.
Chop them roughly.
In a bowl combine quinoa with peppers and onions. Add 2 Tbsp vinegar, 1 Tbsp olive oil and mix.
Nutrition facts in 1 serving (whole dish serves 4):
Energy:
Kilocalories 270.32 kcal, Protein 8.3 g, Carbohydrate 38.15 g, Fat, Total 9.67 g, Saturated Fat 0.98 g, Monounsaturated Fat 4.94 g, Polyunsaturated Fat 0.8 g, Trans Fatty Acid 0 g, Cholesterol 0 mg, Dietary Fiber 5.84 g, Sugar 4.89 g, Sodium 288.7 mg
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