Quinoa with Mini Sweet Peppers

Quinoa (pronounced KEEN-wah) is a species of goosefoot (Chenopodium), and even through the plant is often referred to as a grain it’s an herb with seeds that are a good source of protein, calcium, amino acids, and antioxidants. Quinoa is mostly grown in South America and the Pacific Northwest. Quinoa can be white, red, or black, and this recipe incorporates all three! The white quinoa has a mild flavor and fluffy texture, the red has a slightly stronger nutty flavor and a little crunch, and the black has the strongest flavor and the most crunch.

Ingredients:

• 3 tablespoons Alter Eco Black Quinoa, or other brand
• 3 tablespoons Alter Eco Red Quinoa, or other brand
• 1 cup Alter Eco White Quinoa, or other brand
• 1 1/2 cups vegetable stock or water
• 1 tablespoon coconut oil
• 1 large onion, diced
• 1 clove garlic, minced
• 3 mini sweet peppers*, sliced round, with extra to garnish
• 3/4 cup cilantro, chopped, plus sprigs to garnish
• 1 teaspoons finely ground Himalayan salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Directions:

1. Using a mesh strainer or cheesecloth, rinse separately the black, red, and white quinoa. You could use rainbow quinoa, which is a blend of black, red, and white, but it’s best to keep the colors separate since the black and red quinoa take slightly longer to cook than the white quinoa. Drain and transfer each color to a separate bowl and set aside.
2. In a large pot, bring the vegetable stock or water to a boil. Add the black quinoa, reduce the heat to low, and simmer for 3 minutes. Add the red quinoa and simmer for 2 minutes. Add the white quinoa, cover, and simmer for 15 minutes or until the liquid has absorbed and the white quinoa becomes translucent with a spiral germ that forms on its exterior. Remove from heat and let sit, covered, for 5 or more minutes.
3. Meanwhile, heat the oil in a large sauce pan then add the onions and garlic and sauté on medium heat for 2 minutes or until the onions are just translucent. Add the mini sweet peppers and sauté for 3 minutes or until tender-crisp. Remove from heat and mix in the cilantro, salt, and pepper.
4. Uncover the cooked quinoa and fluff with a fork. Add the mini peppers mixture and mix until well combined. Use a large spoon to scoop the quinoa mixture into a small bowl or mold, then place a serving plate on top and flip. Gently lift the bowl or mold upward to release the quinoa mixture. Garnish with cilantro and slices of mini sweet peppers. Serve it for dinner along with cooked beans and steamed vegetables, or serve it alone for a light lunch.

Yield:
Makes 2 to 4 servings

*Mini sweet peppers can be yellow, orange, or red. They are smaller and slightly sweeter than bell peppers, and also have thinner walls than bell peppers, which makes them easier to bite into.

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