This sweet and sour peppers recipe uses quinoa, a rich source of protein, calcium and has a decent amount of iron. Pairing it with tangy, fresh peppers is a match made in heaven.
Sweet and Sour Peppers with Quinoa
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 1 cup quinoa
- 1 each red, yellow, orange peppers, diced
- 1 Tbsp capers
- 1 Tbsp raisins
Dressing
- 1 tsp stone ground mustard
- 1 lime, zested and juiced
- 1 Tbsp brown rice syrup
- 1 Tbsp fresh cilantro, minced
Directions
- Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- While the quinoa cooks, make the dressing by mixing the ingredients together and letting their flavors combine. Dice the peppers, and put them in a bowl with the dressing. When the quinoa finishes cooking, toss the dressing over the vegetables, then add the quinoa and toss to combine. Mix in the capers and raisins to finish.
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