Triple Pepper Quinoa with Hot Honey Lime Dressing

Quinoa: Super food or just super delicious? I claim both. It is such a great substitute for pasta and most directly- cous cous. It has higher protein and more fiber. I love mixing it with black beans and salsa-- or just squeezing lemon on it with a little salt. This recipe is super easy and a great side dish with grilled chicken!

Salad
1 Cup Quinoa
2 Cups Water
1/2 tsp. Cayenne
1/2 tsp. Chili Powder
1 tsp. Cumin
2 Bell Peppers, (1 red, 1 yellow) diced
1 Green Spicy Pepper (Anaheim, Poblano) or use 3 Jalapenos, cut in half, deseeded
Crushed Red Pepper
Salt
Pepper

Dressing
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Hot Sauce
Juice of 1 Lime
1 Tbsp. + 1 tsp. Honey

Preheat oven to 400. On a baking sheet, put the green peppers on foil, sprinkle with olive oil and salt. Roast for 10 minutes.

In a small sauce pan, mix the water, quinoa, cayenne, chili powder, cumin and a few dashes of salt and pepper. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes. Remove cover and set aside.

Remove green pepper from oven. Once cool enough to handle, dice .

In a large bowl, combine the quinoa, peppers and salt/pepper as desired.

To make the dressing, whisk all ingredients together. Pour over the quinoa salad.  You can always double the recipe and serve it over the grilled chicken! Hot and tangy!

 

As you can see we had grilled chicken, quinoa salad and roast broccoli (raw broccoli + a little olive oil + salt + crushed pepper+ 10 minutes at 400 degrees= awesome)

Enjoy!
-e