Quinoa with Roasted Red Bell Peppers and Garlic

1. 1

   In a medium bowl, cover quinoa with cool water.

2. 2

   Soak for 15 minutes.

3. 3

   Then drain in a fine mesh colander or use cheese cloth.

4. 4

   While the quinoa is soaking, wash the red bell pepper and cut it in half.

5. 5

   Remove the seeds.

6. 6

   Place peppers cut-side down on a baking sheet.

7. 7

   Roast for 10-12 minutes at 450 degrees or until the skins are mostly blackened.

8. 8

   Remove from heat and place in a paper bag.

9. 9

   Fold bag over to seal and let sit for 5 minutes.

10. 10

    After this time, the tough skin should roll right off.

11. 11

    Remove the skin and dice the peppers.

12. 12

    In a medium sauce pan, melt butter.

13. 13

    Saute onions and garlic until the onions are tender.

14. 14

    Add roasted red bell peppers, quinoa, and chicken stock.

15. 15

    Bring to a simmer.

16. 16

    Cover and reduce heat to low.

17. 17

    Cook for 20-25 minutes, or until all liquid has been absorbed.

18. 18

    Remove from heat and let sit for 5 minutes.

19. 19

    Fluff with fork and serve.

20. 20

    You can sprinkle a little bit of cheese on top if you wish.

21. 21

    I like Monterey Jack on this version.

* Per serving · 4 servings · Values may vary.