In this recipe I combined quinoa with pan fried peppers and tomatoes. As a result, a very tasty and healthy grain had been served for dinner. It could be a gorgeous side dish or a vegetarian meal. Adding some nuts (I think almonds or pistachios work best here) will make Quinoa with pan fried peppers and tomatoes even more nutritious. A variety of textures and tastes – crunchy, nutty, lemony, and juicy, makes this unique grain a great pleasure to enjoy.
Quinoa with Pan Fried Peppers and Tomatoes
- 1 cup quinoa
- ½ cup finely chopped onion
- 1 medium clove of garlic
- 1 bell pepper, cut into small cubes
- 1 – 2 cups whole grape tomatoes, if larger tomatoes (campari), halved
- Pinch of cayenne pepper
- Black pepper
- ½ cup chopped parsley
- ¼ cup or more olive oil (preferably extra virgin)
- Juice of ¼ lemon (or more to taste) – optional
- ½ cup chopped nuts (pistachios, almonds) – optional
Rinse the quinoa in cold water if it says so on the package instructions.
In a medium heavy-bottomed pot mix the quinoa, a little salt and water.
Bring to a boil over medium heat. Cover tightly with a lid and gently simmer on lowest heat until the water is completely absorbed for 15-20 minutes.
Remove the lid; fluff the quinoa with a fork or a spoon. Optionally, add olive oil.
While quinoa cooks, prepare the vegetables.
In a deep pan heat the olive oil, add the onions, cook over medium heat for 5-7 minutes.
Add the garlic and cook for 30 seconds.
Add the pepper and cook for 1-2 minutes.
Add the tomatoes, salt, pepper, and cayenne pepper. Cook on a medium-high heat for 5-7 minutes until the vegetables become golden-brown on the edges. The tomatoes will burst – this is fine.
Add the parsley and cook for 1 minute.
Add the quinoa, lemon juice, if using and the good quality olive oil. Gently stir.
Cook with pleasure and enjoy the world!