I was right. The snow is gone and so is my happiness. Not really though.
Anyways, I was quite productive yesterday and today. I interviewed people for a story I'm writing on gluten-free foods, finished my homework (for the day at least), caught up on reading (or some of it), and managed to stay up to date with the TV shows I currently watch. In lieu of this I decided I would make my first quinoa dish today.
I'm not going to lie, despite my newfound healthy approach to food, I was still skeptical about quinoa. Sure, it's been called a super food and what not, but for some reason I was not convinced. Now I am. Quinoa is tasty and nutritious. Woohoo right? Well, the only way to find out is to try it out.
This recipe is simple and delicious. Plus, there are tons of variations to it. Have it with mixed greens (like I did), as a side, or as a meal; substitute onions or tomatoes for the peppers or add sauteed tofu.
Bell Pepper Quinoa Salad (adapted from Epicurious)
Makes about 4 servings.
Active time: 15 minutes. Total time: 30 minutes
- 1 1/4 cups quinoa
- 3 bell peppers, quartered
- 2 teaspoon olive oil
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon cumin
- 1/4 cup chopped cilantro leaves
- 6 cups mixed greens
- Cook quinoa according to package; or read a how to here.
- While quinoa is cooking, grill bell peppers on a sauce pan over high heat. Cook until both sides are slightly charred. If you have a grill, use that instead. Let peppers cool and slice into 1-inch cubes.
- Whisk together olive oil, rice vinegar, soy sauce and cumin in a large bowl. Add quinoa, peppers and cilantro and mix well. Add mixed greens and toss well. Season with salt and pepper and serve.