Ever notice how when you first learn about something, it suddenly seems to pop up everywhere?
Well, that happens to me all the time. Something I’ve never heard of begins popping up left, right and centre. Quinoa is a perfect example!
I can’t remember where I first learned about it, but it was recent (since Christmas), and now it’s everywhere I turn. My recipes call for it, my friends use it, I see it at the store… it’s crazy!
So figured I had to try it out, mostly because everyone else seems to love it. So when I found this fantastic recipe in my most recent issue of Canadian Living, I was ready! (Actually, I gave in and decided to try it because the recipe called for cilantro, which I am growing at home, and chipotle peppers in adobo sauce, which I had in the fridge.)
I must say, even though it was hard to find (things are never easy to find when you need them. The Independent in Barrhaven didn’t have any except this small box of organic stuff), it is delicious. I love the texture… kinda like a cross between couscous and barley, I think.
The vinaigrette is delicious and the veggies are better if you roast them in the oven until barely soft. I could eat a lot of this! Canadian Living does it again… clearly I’m not surprised!
- 1 cup quinoa
- 1 sweet red pepper, quartered
- 1 sweet yellow pepper, quartered
- 1 zucchini, cut lengthwise in 1/2-inch thick strips
- 12 asparagus spears, trimmed
- 1/2 cup feta cheese, crumbled
- 1/4 cup toasted pumpkin seeds
- 3 tbsp chopped fresh cilantro
- Chipotle dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 canned chipotle pepper in adobo sauce, minced
- 2 tsp liquid honey
- 1/2 tsp ground cumin
- Pinch of salt & pepper
- Soak quinoa in cold water for 3 minutes and drain. In saucepan, bring 1.5 cups salted water to boil; stir in quinoa and return to boil. Reduce heat to low; cover and simmer until no liquid remains, 12 to 15 minutes. Remove from heat and fluff with fork; cover and let stand for 5 minutes. Spread on small tray and let cool for 10 minutes. Meanwhile, whisk together oil, vinegar, chipotle pepper in adobo sauce, honey, cumin, salt and pepper. Set aside. In large bowl, toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of the vinaigrette until coated. Place on greased baking sheet; bake at 450 degrees, removing asparagus after 6 minutes, and the rest after another six minutes, or when the peppers have started to brown at the edges. Cut vegetables into large chunks and return to bowl. Add remaining dressing, quinoa, half of the feta cheese, the pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta.