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1
Grab your tongs and light your burners. Grill the peppers directly on your flaming range top or else outside over a wood grill. Either method works. Turn the peppers constantly while they are over the hot flames. When black all around drop them into a paper sack and seal up, or else into a large bowl which you can cover with plastic wrap.
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2
Toast the pine nuts in a dry skillet and set aside.
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3
Chop the scallion.
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4
When the peppers are cool enough to handle rub off the burnt black skin (it's okay if a little is left on---it looks sexy), stem and seed them .
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5
Cook the quinoa as usual using the 1 to 2 ratio, quinoa to liquid for about 15 minutes until cooked through.
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6
In a bowl mix cooked quinoa, pine nuts and scallions along with a drizzle of olive oil and salt and pepper to taste.
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7
To plate up scoop the black quinoa mixture in to the pepper shells (it should be spilling out). Add a big smear of allioi to each plate.
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8
Being a lazy sod I use a blender or food processor for this job.
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9
Begin by chopping the garlic and then mash it into a paste along with the salt in a mortar. Add that to the bottom of your blender along with the egg yolks.
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10
With the motor running drizzle in the arbequina oil until it becomes a mayonnaise you would recognize.
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11
*Note to cook, arbequinas are olives native to Catalonia and it's fairly easy to find imported oil made from them but I must add that arbequina oils are being produced in California now and I really like the intensity of flavor you get from them.
