Quinoa with Roasted Poblanos, Red Peppers, and Cilantro

You may have noticed by now, that we have a spicy palate in our house! And we looooooove flavors influenced from South of the Border. This week, I decided to combine those flavors with the trendiest SUPER-GRAIN out there: QUINOA.Don’t know how to pronounce it? No problemo…we don’t judge around here đŸ˜‰ We are here to help each other stay trendy when it comes to food, right? Ok, here we go: it’s pronounced KEEN-wa. Say it a few times, it’s FUN…KEEN-wa, KEEN-wa, KEEN-wa! Good, you got it!

Don’t know what it is? That’s ok, too! I didn’t either til just a few months ago when I had it in a salad while I was in Minneapolis. It’s a grain. And it looks like little pearls. No real flavor, but nice texture, and it adds a bit of a “pop” when you bite into it.

Don’t know where the heck to find it? ME TOO!!! It took me a while of aimlessly wandering the grocery store, but using some deductive reasoning (aka, knowing it was a grain), I decided to look near the rice & to my amazement there it was! Yes, fancy-schmancy Quinoa sitting right on the shelf of my small-town grocery store! If your store doesn’t happen to carry it, you can always request they get it in, or try ordering here: Quinoa online

This was my first time using Quinoa…

I had some yummy poblanos on hand, and a red bell pepper, so the got to jump in the skillet, along with some cilantro and lime juice! Can you smell it…
See how the Quinoa look like teeny tiny pearls? That’s how they look cooked. When you get them in the package, they look more like a little hard bit of uncooked pasta.And a little bit goes a longgggg way…this whole skillet was made with 1 dry cup of Quinoa, and it ended up being enough to feed Josh & I for dinner, lunch the next day, and 1 more serving for my lunch the following day!

We ate it alone the first night, it served as our dinner hot out of the skillet. The grain is packed with protein, so it works nicely for a vegetarian dish. For my lunches, I spooned it cold on top of a spinach salad and just used a little olive oil and apple cider vinegar to dress it.Recipe

  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon salt (we use Pink Himalayan Sea Salt)
  • juice from 1 lime
  • 1/4 cup olive oil (we like the “light tasting” kind)
  • 1 medium yellow onion, chopped
  • 1/4 teaspoon ground cumin
  • 2 large poblano peppers, roasted seeded and chopped
  • 1 large red bell pepper, roasted seeded and chopped
  • 1/2 bunch cilantro, chopped
  • Freshly ground black pepper
  • Tastefully Simple’s All Natural Fiesta Seasoning (if you want a little kick)In a medium saucepan, combine the water, lime juice, and salt. Bring to a boil over high heat, reduce the heat, and leave on low.

    In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the quinoa and stir to coat with the oil. Cook for 2 or 3 minutes, until the quinoa begins to toast. Add the cumin and cook for a minute more. Add the water and lime mixture into the quinoa, stir, and bring to a boil. Reduce the heat to low, cover, and cook for 13 to 15 minutes, or until the liquid has been absorbed and the quinoa is cooked. Remove from the heat and let stand, covered, for 5 minutes. Stir in the roasted peppers, cilantro, and a generous amount of black pepper and Fiesta.

ENJOY! And be sure to let me know all about YOUR Quinoa adventures!Kim Denne, Tastefully Simple Ind. Cons.
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