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
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.
Nutrition facts in 1 serving (whole dish serves 4):
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