I am always tweaking the way I make quinoa and have finally found a way to make fluffy, voluminous quinoa. I bring water to a boil, salt, and add quinoa, similar to cooking pasta. Then I drain and let sit covered with a clean kitchen towel to keep the grains from sticking together. The result is fluffy, light quinoa every time. Remember to always rinse quinoa before using to remove the possible bitter taste.
I love this cumin-cilantro spiced quinoa with peppers. You can use a medley of any peppers in this dish. I used a green bell pepper and a mix of gypsy peppers, which balanced the astringent flavor of the green pepper. It makes a perfect protein-packed side dish or a great lunch.
Other tasty pepper dishes include:
Quinoa with green bell pepper and gypsy peppers
1 cup quinoa
1 green bell pepper
4-5 gypsy peppers
1/2 medium red onion
2-3 fat cloves of garlic
1/2 tsp ground cumin
1/4 cup cilantro or parsley, finely chopped
freshly squeezed lemon juice
freshly ground black pepper
Rinse quinoa. Bring 3 cups of water to a boil, salt, and then add quinoa. Bring to a boil again, cover, reduce heat to low, and cook for 15 minutes. Drain quinoa and return to saucepan, away from heat. Cover with a clean kitchen towel and replace lid. Let sit for 10 minutes.
In a large skillet, heat oil over medium heat. Add red onion and saute until tender, about 5 minutes. Add a pinch of crushed red pepper, cumin, and garlic; cook until fragrant, about 30 seconds. Add peppers to the pan, taking care not to overcrowd, stir to coat well and cook for 7-8 minutes until just tender. Avoid covering the pan as it will change the flavor of the peppers. You want the peppers to be tender but not steamed.
Remove from heat. Toss with quinoa, season with lemon juice, sea salt, and freshly ground black pepper. Finally, add cilantro and toss to mix well.