Did everyone have a good weekend? We went to Morganton to see the rents and run in the Sunrise run. It was Michael's second 5k ever (first being last year's race) and he dropped 30 seconds! Impressive considering he hasn't exactly been running a whole lot lately. He's upping it to a 10k in just 2 weeks too. Since it's put on by Brixx, he'll have brewskis motivating him to finish, so he should be good. =)
We haven't made quinoa in a while, so I was pretty excited to try this recipe when I stumbled on it in a Cooking Light from last summer. The ground red pepper gives it a nice little kick and the orange juice flavor is really soaked up nicely in the quinoa. If you wanted to save some time, you could use jarred roasted red pepper, but the method below is pretty quick and easy for making it on your own. Definitely a keeper recipe!
- 1 red bell pepper
- 1 cup uncooked quinoa
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup water
- 1/2 cup fresh orange juice
- 1/3 cup coarsely chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh parsley
- 3 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 large garlic cloves, coarsely chopped
- 12 pitted olives, chopped
- 1/4 cup chopped pistachios
- Preheat broiler on high.
- Cut red bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12-15 minutes or until blackened.
- Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
- Meanwhile, place quinoa, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
- Place cilantro, olive oil, parsley, lemon juice, cumin, salt, red pepper and garlic in a food processor; process until smooth.
- Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl.
- Sprinkle with nuts.