This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is 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.
"Life is too important to be taken seriously." -Oscar Wilde, Author
Roasting the green pepper brings out both the sweetness and the umami taste in much the same way as cooking tomatoes deepens their flavor.
The balance between sweet green peppers, spicy onions, and herbaceous parsley is really perfect. Ideally, you should make this a day in advance of when you want to eat it.
The quinoa is great chilled but is equally good gently warmed in the microwaved before pairing with grilled salmon or chicken thighs.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 90 Minutes (does not include chilling time)
This recipe can be easily multiplied and is best chilled overnight to really bring out the flavors. Keeps well, refrigerated, for 4-5 days.
Preheat the oven to broil.
Place the green pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag.
Allow it to cool for 10 minutes.
After the pepper is cool, peel and seed it and then finely dice the roasted pepper.
While the pepper is cooling, place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally.
The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done.
Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, slice the green onions in half lengthwise and then thinly cut them crosswise into half moons.
When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, capers, pine nuts, vinegar, salt, and pepper.
Toss well and chill.
Serving size: about 1 cup
Amount Per Serving
|Calories 254||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 31g||12%|
|Dietary Fiber 5g||16%|
|Vitamin K 171mcg|