Today we’re cooking a dish from quinoa.
It’s not just a trendy thing anymore, but rather a popular component of many healthy dishes.
It looks like millet, but many times more useful and nutritious.
It is incredibly rich in protein, contains twice as much fiber as any other cereal, contains potassium, magnesium, B2, and acid lysine, which has an antiviral effect. Quinoa, if properly cooked, has a very pleasant taste and a piquant texture.
Alright, deeds, not words!
Today we’re cooking an absolutely terrific appetizer or, as it would be called in America, “spread”, from quinoa and sweet pepper.
How to cook it? I’ll tell you later. How is it? I adore this spread on my toast to soup or just over green salads.
An incredibly tasty combination of baked peppers, tomatoes and quinoa creates an appetizing trio that will not leave you disappointed.
It’s almost oil-free, wonderfully stored and very easy to cook! I promise: you will like it!
Ready? Set? Let’s go cooking.
We will need:
1 sweet pepper
1/4 cup of quinoa (1 cup – 250 ml.)
1 clove of garlic
4 small cherry tomatoes
1 teaspoon of rice vinegar (can be replaced with any wine or light vinegar)
A pinch of chili
A pinch of paprika
Salt to taste
Vegetable oil for frying.
Preheat our oven to 166C / 325F.
Cut the pepper, line the baking sheet with the baking paper and spread the vegetables. Bake until soft and crusty. Measure the grains.
Boil the quinoa. I advise you to do this in vegetable broth to give it an even more intense taste, but ordinary water is also suitable. Cut and fry the onion and garlic.
Cut the tomatoes.
Add to the onions.
Add the spices and vinegar.
Take out the pepper, it should have dark cooking marks.
Take out the quinoa.
Put all the ingredients in the blender and pulse. If you want, for a spicy flavor you can add a little paprika, but this step is optional.
You will get a thick mixture.
Put it into a container and put it in the refrigerator.
There, it will cool down a little and set.
Simple, tasty, healthy!