May 16, 2011

Quinoa with Peppers and Basil

Quinoa (pronounced keen-wah) is a staple grain in S. America and dates back to the ancient Incas. It has more protein than other grains (5g for ¼ cup) and is naturally gluten free. The texture along with the way I prepared this reminded me of couscous and was a perfect side dish with Grilled Tilapia.

Recipe from the back of Trader Joe's Organic Quinoa box.

Serves 4-6

  • 1 cup organic Quinoa, prepared with chicken stock, according to package directions
  • 2 cups chicken broth
  • 1 small onion, thinly chopped
  • 1 red bell pepper, seeded and thinly sliced
  • 1 orange bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 5 cloves of garlic, thinly sliced
  • 20 leaves of fresh basil, chopped
  • Grated cheese to taste (I used white cheddar but you can also use Parmesan)
  • S & P to taste

  1. Cook quinoa as listed on box in a medium saucepan.
  2. In a separate pan, add onions and garlic and sauté until translucent. Season with S & P. Then transfer to the pan with the quinoa.
  3. Remove pan from heat; add chopped bell peppers, cheese, and basil to the quinoa. Serve immediately.
This paired nicely with New Kent Winery's 2005 Chardonnay.

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