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Roasted Red Pepper Quinoa
with Parmesan and fresh basil
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
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Recipe I’m Loving: I have not stopped obsessing over galettes, and this vegan berry one from Shanika of Orchids & Sweet Tea caught my eye when it came across my feed this week! I have yet to try a vegan galette, so this one is definitely going on my list.
Life updates: Took the week off from content creation, which was much needed. I love taking mini-breaks because then I get realllll antsy to get started again, which is a feeling I love and tends to lead to my best work. Lately, I’ve been debating whether or not to start getting into video. I don’t love it nearly as much as I love photography and writing, but it does seem to be the direction social media is heading. I never wanted to start a TikTok (and I actually chose to start this newsletter instead of creating another social media account), but I don’t think it would be harmful to dabble in some video once in a while to get more confident. Plus, I think some recipes lend themselves better to video than others. Any thoughts? Do you prefer your Instagram feed to be photos or videos?
This risotto-esque dish relies on roasted red pepper for all its flavor and texture. Once the peppers are roasted, you puree them into a makeshift sauce, while leaving some diced up for texture. If you want the dish to be vegan, just leave out the Parmesan, and replace it with some salt!
Roasted Red Pepper Quinoa
Ingredients (serves 4)
3 medium/large red bell peppers
3 tbsp olive oil, divided, plus a little extra
1 cup uncooked quinoa
1 yellow onion, diced
2 cloves garlic, minced
1/2 tsp salt, plus more to taste
1/2 cup grated Parmesan cheese
3 tbsp chopped fresh basil
1. Preheat oven to 425 F. Slice red peppers in half lengthwise, and remove the stem and seeds. Drizzle a little bit of olive oil on an aluminum foil-lined baking sheet, and add the red peppers face down. Drizzle another bit of olive oil on top of the peppers, and season with a pinch of salt. Bake for 30 minutes.
2. While peppers are baking, prepare your quinoa according to package. Heat up the remaining 1 tbsp of olive oil on medium heat, and add onion. Cook for about 10 minutes until onions are soft and golden. Add in the garlic, and cook for an additional 1-2 minutes. Remove from heat.
3. When peppers are ready, set one aside, and add 2 to a food processor or blender along with 2 tbsp olive oil. Pulse until a smooth sauce forms. Cut up the other remaining pepper into small pieces.
4. Add the quinoa, pepper sauce, and diced peppers to the pan with the onions and the garlic, and heat on medium-low. Mix everything together until its warm, and then add in the Parmesan cheese and basil. Taste, and season with salt and pepper. Serve warm, and top with more Parmesan cheese and basil.
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