If you love quinoa like I do, you will adore this Quinoa Cookbook (part of the Idiot’s Guide) by Susan Irby, The Bikini Chef. I was lucky enough to travel with Susan to Italy a few years ago. Susan is an energetic, talented woman, Author, Radio Show Host of Bikini Lifestyles on AM 790 KABC in Los Angeles and on PBS Televison. This cookbook has over 180 quinoa recipes from energizing breakfast options, lunch soups, salads and sandwiches, finger foods, snacks, appetizers, main dishes and even an array of desserts. If you want to know more about quinoa and have access to great recipes, check it out.
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Tricolor Pepper and Pistachio Quinoa
1 cup vegetable broth
1 cup uncooked quinoa, rinsed and drained
1 tablespoon olive oil
3 tablespoons red wine vinegar
Zest of 1 medium lime
Juice of 1 medium lime
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 medium red bell pepper, ribs and seeds removed, and chopped
1 medium yellow bell pepper, ribs and seeds removed, and chopped
1 medium green bell pepper, ribs and seeds removed, and chopped
1 medium jalapeno, ribs and seeds removed, and chopped (optional)
1 medium orange, peeled and cut into 1-in. pieces
1/2 cup shelled pistachios, almonds or other flavorful nut (optional)
1/4 cup chopped fresh cilantro leaves
1. In a medium saucepan over medium-high heat, combine vegetable broth and quinoa. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until almost all liquid has been absorbed.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime zest, lime juice, sea salt, and black pepper.
3. In a large bowl, toss together red bell pepper, yellow bell pepper, green bell pepper, jalapendo, orange, pistachios, and quinoa. Drizzle olive oil mixture over the top, and toss well to coat. Add cilantro, and serve.