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Red Pepper & Onion Quinoa Recipe

Today, as a follow on from yesterdays qunioa post, I’m going to share a great quinoa recipe that works as a side dish to any savory meal. It also works great as a substitute for rice, pasta or potatoes. It’s real simple to make too.

What You Will Need


Serves 2 – 3

1/4 organic quinoa, rinsed and drained (you can also soak it over night or for a couple of hours to reduce cooking time)

1/2 cup of boiling water (use less if you pre-soaked the quinoa )

1/2 low salt organic vegetable stock cube or 1/2 tsp Herbamare seasoning salt

1 tsp organic coconut oil

1/4 red bell pepper

1/4 large onion

freshly ground black pepper, to taste

Let’s Go!…

1. Slice off a 1/4 of the pepper and a 1/4 of the onion. Then chop into smaller chunks…

2. Place the large chunks of vegetable into a small food processor…

3. Pulse a couple of times so it’s finely chopped, but avoid over chopping as it will go mushy. You want it to be a little chunky…

4. Heat the coconut oil in a stainless steal pot over a medium heat…

5. Once the coconut oil has melted add the red pepper and onions. Saute for 3 – 4 minutes. Stirring continuously…

6. Add the stock cube/Herbamare seasoning to the freshly boiled water and dissolve…

7. While the stock is dissolving, rinse the quinoa under cold running water and allow to drain…

8. Add the rinsed quinoa and stock to the pot and bring to a boil. Reduce heat, cover with a lid and simmer for 10-12 mins, checking regularly to make sure the liquid hasn’t boiled off…

9. After 10-12 minutes remove the lid from the pot and remove quinoa from the heat. Allow the quinoa to absorb any remaining liquid (about 3 – 5 mins)…

10. Season with black pepper if desired and transfer the cooked quinoa to a serving dish or use as a bed for your meal as you would rice or couscous…

Enjoy…

Notes & Tips

It may take one or two goes at this before you get the texture to your liking. If you want a firmer texture remove from the heat after the 10-12 minutes and rinse under cold water for a second to stop further softening. Or you can leave the lid on after you have removed the quinoa from the heat for a really light texture.

To speed up cooking time you can pre-soak the quinoa in water overnight or for at least 4 hours. You will need to reduce the amount of stock liquid used if you pre-soak or the quinoa will go really soggy and mushy.

You can add just about anything to the quinoa once it’s cooked. Try sliced spring onion, chopped chives, fresh basil, baby spinach, chopped walnuts, drizzle with olive oil, a squeeze of lemon juice. Endless possibilities. It will hold in the fridge for about three days.

So give it a try and let me know how you get on :)

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Further reading:

Quinoa – A High Protein Alternative To Grains

Booty Bootcamp

6 Responses to "Red Pepper & Onion Quinoa Recipe"

  • davidgowing says:
  • davidgowing says: