Chickpea + Roasted Bell Pepper Quinoa w/ Feta Cheese

the second most depressing news i’ve discovered this week (and second only to the Libyan revolution), is that produce is scarce right now due to recent crazy-assed freezing weather scouring the country. and as evidence, sitting there the produce isle of HEB, was a handful of pathetic, ugly bell peppers staring back at me. so what did i do? i bought a crap load of them. “yea.” you’re thinking, “she’s one of thOSE people. that buy bottled water by the case when news of some impending disaster is announced.”

no, not really. i’ve just really been craving red peppers lately.

in the past couple of days i’ve had red pepper bisque, haricot verts and red peppers, stuffed peppers, some sort of stir fry noodles with bell peppers, etc. no idea what’s hit me.

ROASTED BELL PEPPERS:

  1. halve and scoop out seeds
  2. place over aluminum foil into the toaster oven on 400F, broil, for ~20 min or until skin blackens and blisters
  3. remove from oven and crimp foil to seal in heat.
  4. in 10 min, open foil and peel off skins of pepper.
  5. use what you need and freeze the rest

now back to my recipe.

INGREDIENTS:

  • 1 cup quinoa, uncooked
  • 1.5 cup chicken broth (or vegetable broth)
  • 1 roasted red bell pepper, diced finely
  • 1/2 can fire roasted diced tomatoes
  • 1/2 tsp oregano
  • 1 tsp parsley
  • crumbled feta

INSTRUCTIONS:

  1. toast quinoa in a large saute pan ~ 2 min
  2. add 1 cup chicken broth, stir and cover and cook over medium high heat, then once most of the liquid has been absorbed, add another half cup of stock + juice from canned tomato. continue to cook until liquid is mostly absorbed.
  3. drain liquid from chickpeas and add chickpeas to quinoa.
  4. mix in 1/2 can tomatoes and diced bell peppers.
  5. stir and cook until chickpeas heated through.
  6. mix in oregano + parsley.
  7. remove from heat and stir in feta. (feta = salty. wont need to otherwise salt quinoa)
  8. serve warm or cold, as a side or alone.

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