Quinoa with Roasted Peppers and Sunflower Seeds

March 13, 2012

Most of the snow is gone so I decided to cook up something that would make a great summer dish – just to herald in some even warmer weather. By now everybody knows quinoa is very healthy. It’s not the cheapest grain, but it’s worth eating not only for it’s nutritional value, but also for it’s taste. You can easily add anything to it; vegetables, nuts, seeds, fruits or even poultry to make it a main dish. It’s usually served cold as a salad, but you can heat it up to replace rice or any other grain. Eat it hot or cold, up to you.
Serves 6-8

Ingredients

• 2 cups quinoa
• 4 cups of chicken or vegetable stock
• 2 bell peppers
• 1 medium red onion, chopped
• 1 medium zucchini, cut in 1/2″ cubes
• 1 cup sunflower seeds
• juice of 1/2 lemon
• salt + black pepper
• olive oil

Preheat the oven to 425°F.
Cut the peppers in half, lengthwise. Put them on a pan, drizzle some oil and roast in the oven for around 30 minutes.

In a medium pot, bring the stock to a boil and add the quinoa. Cook for 15 minutes or until all the water is absorbed. Set aside.

In a pan, heat about 2 tablespoons of olive oil and cook the onions on medium-high heat for 5 minutes. Add the zucchini and cook for another 5 minutes. Season with salt and remove from heat.

By now your peppers are probably roasted. Cut them roughly in 1/2″ cubes and add them to the pan with the onions and zucchini. In the same pan, add the cooked quinoa, sunflower seeds, lemon juice, and 2 tablespoons of olive oil. Season with salt and pepper. Mix everything.

Serve straight away or leave to cool an hour or so. Top with sunflower seeds.

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