QUINOA WITH PISTACHIO PEPPER SAUCE

[Guest guest]

QUINOA WITH PISTACHIO PEPPER SAUCE

 

Ingredients:

 

1 C. (237 ml) quinoa

2 C. (480 ml) water

1/2 t. salt 4 green bell peppers 1/2 t. salt

Pepper to taste

1/3 C. (79 ml) raw pistachios

1 small clove garlic

1 T. extra virgin olive oil

1 T. water

 

Garnish:

 

1 T. finely diced red bell pepper

1 sprig of cilantro

 

Directions:

 

Put quinoa grains into a fine mesh strainer and rinse under cold

running water for 1 to 2 minutes to remove the saponin residue. Put

rinsed quinoa into a 2-quart (2 liter) saucepan. Add water and salt,

cover pot, and bring to a boil over high heat. Turn heat down to low

and steam for 15 to 20 minutes. Turn off heat and allow cooked quinoa

to stand for 10 minutes wihout lifting the cover. Wash bell peppers

and put them on a baking sheet. Place them under the broiler 3 " (7.5

cm) from the heat source. Turn every 5 minutes until blackened on all

sides. Plunge peppers into a bowl of cold water in the sink.

 

When cool enough to handle, rub skins off with the fingers. Cut

peppers open and remove core and seeds. Put peppers into a food

processor. Add salt, pepper, pistachios, garlic, olive oil and water

and process to a chunky consistency.

 

To serve:

 

Put cooked quinoa into a large, deep platter and spoon some of the

pepper sauce over. Garnish with diced red bell pepper and lay the

cilantro in the center. Serve the remainder of the sauce at the table.

As an alternative, serve quinoa and sauce in separate bowls and

garnish each with a sprinkle of finely diced red bell pepper. Serves 4.