Everyone knows about quinoa by now right? It's definitely a super food - it has twice the protein of a regular cereal grain and less carbs, it's loaded with fiber AND it's a complete protein. It also takes less time to cook then rice or barley, you can throw it into boiling water for about 20 minutes and drain it like you would pasta. For this dish I was inspired by this greek style quinoa salad that my mom made and raved about. I didn't have chickpeas or feta on hand but I did have black beans and queso fresco so I decided to put a mexican spin on it.
I made a light vinaigrette with lime juice, olive oil, a drizzle of honey, some chili powder, salt and pepper. I roasted a red pepper, an anaheim pepper and sliced red onions in the oven until the peppers were charred and the onion was soft. Remove the skin from the peppers and chop them up. Toss the vinaigrette, quinoa, roasted peppers and onion, some chopped scallions and crumbled queso fresco together. I topped mine with some pepitas. This is a perfect salad to make on a Sunday and bring for lunch all week long.
Next I'm going to try quinoa for breakfast - something like this 101 Cookbooks Recipe.