This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around." -James Beard
I love to roast vegetables, especially red peppers. They take a bit of time to make, but having roast peppers on hand for a quinoa like this or for sandwiches is worth the effort.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Serve hot or cold.
|1 large||red bell pepper|
|2 large||green onions|
|spray olive oil|
|1/8 tsp||dried tarragon|
|1 tsp||unsalted butter|
Preheat the oven to 375F.
Place the pepper in the oven on a piece of aluminum foil.
Roast for 20-25 minutes, turning occasionally so that the pepper browns on all sides.
After the peppers have been roasting for about 10 minutes, spray another pan with olive oil and add the green onions. Place the skillet in the oven.
After 25 minutes, remove the pepper and place in a small paper bag, with the top folded closed, to cool.
Remove the green onions from the oven and place on a plate to cool.
When the pepper is cool, peel and seed the pepper and discard both the burned outer peel, the stem, and the seeds. Cut into large dice and set aside.
When the green onions are cool, slice into 1/4 inch sections.
Place the water, salt, and tarragon in a small saucepan over high heat. When the water boils, add the quinoa, stir, and reduce the heat to simmer.
Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.
When the quinoa is cooked, add the diced peppers, the green onions, capers, and butter. Stir until the butter is melted, then serve.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 200||Calories from Fat 42|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 33g||11%|
|Dietary Fiber 5g||17%|
|Vitamin A 42%||Vitamin C 136%|
|Calcium 5%||Iron 16%|
|Vitamin K 56 mcg||Potassium 440 mg|
|Magnesium 97 mg|