Wednesday, July 3, 2013

Quinoa Salad with Red Bell Pepper & Cilantro.

Holy jalapeno, did I go overboard! So much so that I could barely feel my lips after just a half serving. Not to worry as jalapenos don't retain their heat for too long. Just one night in the refrigerator and the end result is perfectly seasoned leftovers for days to come.

1 cup quinoa
2 cups chicken broth
1/2 red bell pepper, seeded and chopped fine
1/2 jalapeno, seeded and minced
2 tbsp red onion, minced
1 tbsp fresh cilantro, minced
2 tbsp lime juice
2 tbsp olive oil
2 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp ground cumin
salt and pepper, to taste

Directions: Toast quinoa in a large saucepan over medium heat, stirring often, until lightly toasted and aromatic, about 5 minutes. Stir in chicken broth and bring to a simmer. Reduce heat to low, cover and simmer until quinoa has absorbed the chicken broth, about 15 minutes, and then let cool for about 20 minutes. Once cooled, transfer quinoa to a large bowl and stir in the bell pepper, jalapeno, onion and cilantro.

In a separate bowl, whisk together lime juice, oil, mustard, garlic and cumin. Pour over quinoa and toss to coat. Season with salt and pepper, to taste. Enjoy!

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