Roasted Red Pepper Quinoa
with Parmesan and fresh basil
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RECIPE!
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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