Creamy Soft Scrambled Eggs

Do you really need a recipe for scrambled eggs? Probably not (or maybe you do – no judgement), but hear me out. With my (everybody’s) crazy schedule in December, I’ve been cooking less big recipes and more quick, on-the-fly meals. One of my favorite standbys is eggs. Scrambled is my favorite, but I don’t normally keep milk in the house, and every good scramble requires at least a splash of milk. So I improvise. And since I’ve been doing this for quite some time – I have a few tips for making my favorite, perfect scrambled egg.

First, only buy eggs with an orange (or at least bright yellow) yolk. It really makes a big difference in flavor. Also, by cooking the eggs slowly over low heat and stirring the whole time, you get a very creamy, just barely set scramble. And finally, since I never can find a splash of milk when I need it, I substitute some creme fraiche – which I always have around.

When I have the time, I like to serve these babies with some yukon golds roasted with herbs de provence. Just cut the taters into chunks, mix with olive oil, salt and a shower of herbs, spread on a baking sheet and roast on 425 until they are soft and browned, giving them a flip on occasion. If you don’t have time for that – toast works too!

Creamy Soft Scrambled Eggs

a small knob of butter
2 good quality eggs
1-2 T. creme fraiche
pinch of salt
a few grinds on the pepper grinder
some chopped herbs for garnish (optional)

Melt the butter in a small skillet over medium low. While you’re waiting, crack the eggs into a small bowl, add the rest of the ingredients and whisk. I use a fork. It’s ok if there are still big pieces of creme fraiche in there, just make sure the egg yolks are broken up.

Pour the eggs into the skillet and let them sit for about 30 seconds or a minute, until the bottom just starts to set. Using a wooden spoon, scrape along the bottom of the skillet to loosen the cooked eggs. Keep stirring and scraping the bottom until the eggs have just a tiny bit of liquid left, then turn off the heat.

Sprinkle with herbs if using, and serve with potatoes, toast, or whatever else you like for breakfast.

serves 1

p.s. – If you’re cooking for more people, just use this amount per person and mix everything together in the same bowl. You can cook it all at the same time, just be very diligent about getting everything up from the bottom of the pan as quick as you can.

 

Saag Dal

If I’m gonna cover a song, I want to put my own spin on it, and not play it exactly the same as someone else. Don’t get me wrong, I think there is a time and place for traditionalists, and a reason to preserve  things. It’s just that I’m not very good at following directions, or doing what everybody else is doing.

The definition of creativity, according to Dictionary.com, is “The ability to transcend traditional ideas, rules, patterns, relationships or the like, and to create some meaningful new ideas, forms, methods, interpretations, etc.”. In other words, thinking about, or doing, something in a way that no one else has thought of before. Even though most of us tend to associate creativity with artists, many people not in the art world are very creative. So whether or not you are artistic, I encourage you to embrace your creativity and start thinking outside the box. And just as importantly, supporting and respecting others for doing the same.

If you are a traditionalist when it comes to Indian food, I hope you can respect my creativity with this recipe. I call this Saag dal, even though it contains neither saag (spinach) or dal (lentils). What it does contain is any green leafy vegetable I happen to have purchased too much of this week, and usually some yellow split peas (or occasionally chana (chickpeas). I have been cooking and tweaking and cooking this dish again and again and even though it’s not very traditional, I think it’s more than delicious.

I used collard greens in this incarnation, but I’ve used all types of kale, chard, spinach, turnip greens, etc. Whatever you like, or have, feel free to use here. Also, I like my split peas/lentils soft, so I soak them overnight, if I remember to. If you don’t have time, or forget, don’t worry about it. The peas may be a bit hard, depending on their age, but should be fine. Or feel free to use any kind of lentil here. None really need to be soaked, but it can help with digestibility if you have a problem with that kind of thing. And I know it looks like a lot of ingredients, but it really comes together pretty easily.

Saag Dal

1 c. yellow split peas, or lentils, soaked for a few hours, drained and rinsed
1 big bunch (or 2 small bunches) of any leafy green
1 tsp. cumin seeds
1 tsp. coriander seeds
1/2 tsp. brown or black mustard seeds
3 cloves
1 cardamom pod
1-2 T. ghee, butter or coconut oil
1 onion, diced
2 garlic cloves, minced
1″ piece of ginger, minced
1/4 tsp. turmeric
1/4 tsp. red pepper flakes
1 tsp. fine grain sea salt
1 – 1 1/2 c. coconut milk (full or low fat)

basmati rice or naan, for serving*

Place the split peas in a large, heavy bottomed pot with 3-4 cups of water. Cover, bring to a boil, then turn down to low and simmer until tender, anywhere from 35-50 minutes, depending on how fresh your peas are. Drain, and set aside.

Meanwhile, combine all the whole spices (cumin through cardamom) in a small skillet over medium heat, and toast until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a powder. Set aside.

Also, while you’re waiting for the peas to cook, you can prep the greens. Cut out the large middle stem, then, using either a knife or a food processor, chop the greens into fine, confetti-size pieces.

When the split peas are done, melt the ghee/oil in the same pot (or a new one if you like doing dishes), over medium heat. Add the onions and let them cook until translucent, then add the garlic, ginger, turmeric, pepper flakes, salt and the spice mix from earlier. After about a minute it will smell like heaven, then you can add the greens and stir to coat them in the oil and spices. Once the greens have begun to wilt, stir in a cup of coconut milk. Finally, add the split peas and stir again to combine. As the mixture continues to cook, the greens will release more liquid. At some point some liquid will begin to evaporate, that’s when you know it’s done. You’re looking for a sauce-y consistency. If it’s too dry, add another splash of coconut milk, if it’s soup-y, keep simmering until it dries out a touch.

Serve with naan or basmati rice

* for the basmati – combine 1 c. rinsed rice with 1 1/2 c. water. Bring to a boil, reduce to low, simmer, covered for 20 minutes. Let sit for 5 minutes then fluff.

serves 4.

Double Tomato Soup

Is it Winter yet? Not officially, I guess, but I’d argue that as soon as we get into the “Holiday Season”, it’s unofficially Wintertime. I’m not a big fan of cold weather, but I do love me some soup. You may have guessed, if we’ve been acquainted for long, that I eat soup pretty much all year round. This is my current favorite.

In the Chinese medicine point of view, Winter is associated with the element (or phase) of Water. And the kidneys are ruled by water. This is why you may have problems this time of year with things relating to your kidneys (and bladder), your lady or man parts, and your lower back (cause that’s where the kidneys hang out).  It’s important for everyone to stay warm, but if you tend towards any of these issues, you want to take extra care to keep your lower back covered all the time (tuck in that shirt!). Along these lines, the Kidney channel begins on the soles of your feet, so to keep your back from going out, I suggest buying a pair of warm slippers and never letting your feet get cold, because that cold travels straight up to your kidneys.

Another way to keep warm on the inside is eating warm things. This soup is great because you don’t need any super-perishable ingredients. You can keep everything around for weeks or even months most of it, and when you find yourself without and fresh veggies, you know you’ve got that can of tomatoes stashed away, just waiting to become tomato soup. The “double” tomato comes from sun-dried tomatoes, which you’ll want to keep packaged tightly so they don’t dry out. I also used some (optional) dried chilies, because they add another layer of depth to the flavor. You may find it strange to add bread to a soup, but I love the creaminess it adds without resorting to actual cream. I’ve been heating up the leftovers, and this is even better the next day. The dried tomatoes and chilies really give it a special earthy richness. It’s a keeper.

Double Tomato Soup

2-3 T, olive oil
1 onion, sliced
fine grain sea salt
1 tsp. sugar
2 cloves of garlic, chopped
1 28 oz. can of crushed tomatoes
2 slices of bread (any bread works, especially stale)
1/4 c. sun dried tomatoes (not the oil packed kind)
1 dried chili (optional – I used a large mild Aji chili, for more heat use a smaller, hotter chili like chipotle or chili de arbol)
3-4 c. vegetable stock
to garnish choose from: creme fraiche or sour cream, toasted almonds, olive oil drizzle, smoked paprika, cubed avocado, chopped basil or cilantro.

Heat the oil in a big pot over medium low. Add the onion, a pinch or two of salt and the sugar and cook until the onion is soft and translucent, 4-5 minutes. Add the garlic and cook for another minute.

Pour in the tomatoes, then stir in the bread, sundried tomatoes, chili, and stock. Bring to a boil, then reduce to low heat, cover and simmer for about 20 minutes, or until the sun dried tomatoes are soft.

Remove from heat and puree, either with an immersion blender (my fave, fast and easy way) or in batches in a blender or food processor.

To serve, ladle into bowls and garnish with whatever your heart desires. I used creme fraishe, toasted almonds, smoked paprika and a drizzle of olive oil.

serves 4-6

Vanilla Coconut Popcorn

So, did you survive the biggest cooking day of the year? Anyone scald their arm or slice their finger wide open? I’ve been there – done that, but this Thanksgiving I remained safe and whole. And for that I am thankful.

If you’ve had your fill of cooking for the week, I won’t judge if you decide to just pop up some sweet and salty popcorn and call it lunch like I did (shh, don’t tell my mother…) In this super quick snack (meal?) I tossed stovetop popped corn with toasted coconut flakes and a honey/butter/vanilla drizzle. Vegans, I bet coconut oil and agave would be just as magnificent.

Vanilla Coconut Popcorn

1 T. coconut oil (or olive)
1/4 c. corn kernels
1/4 c. large flake coconut (if you can only find the finely flaked stuff, just use a little less)
2 T. butter (or more coconut oil)
2 T. honey (or agave)
1 tsp. vanilla extract
sea salt to taste

Heat the oil and 2 or 3 of the corn kernels in a large, heavy bottomed pot over medium or medium high heat. When the kernels pop, add the rest of them to the pot and cover. Let them sit and they’ll begin to pop. Shake the pot every now and again and wait until you don’t hear any popping for about 10 seconds. Turn off the heat and let it sit and finish popping if it wants to.

Meanwhile, place the coconut in a small skillet over medium low. Toast the flakes until they turn a bit brown and fragrant, 2-3 minutes. Don’t let them burn! Set them aside.

In the same skillet, heat the butter until melted. Add the honey and vanilla and stir to combine. When it starts to bubble, turn off the heat.

To serve, combine the popcorn and coconut in a bowl, and pour the butter mixture over. Salt to taste. Feel free to double the recipe for a family movie night.

serves 2 for a snack (or one if it’s lunch…)

Thanksgiving Ideas

As a kid, my Thanksgivings consisted of a long drive to and from Grandma’s house, canned green bean and cream of mushroom soup casserole, and a large, rambunctious Italian family yelling at the Cleveland Browns on TV. And two bowls of cereal. One before we left and one after we got home at the end of the day, so that I didn’t starve.

Boy, I do love being an adult, because now I can cook some delicious meals for myself, family and friends. If your Thanksgiving meal plan hasn’t yet been set in stone, here are a few more ideas from around the web.

Kale and Olive Oil Mashed Potatoes - from 101 Cookbooks

Mini Apple Galettes - from Naturally Ella

Quinoa Stuffed Acorn Squash - from Love and Lemons

Roasted Butternut and Coconut Soup - from Green Kitchen Stories

Whole Roasted Tandoori Cauliflower – from My New Roots

Garnet Pilaf – from Sprouted Kitchen

Fall Vegetable Slaw with Hot + Sweet Ginger Dressing – from The First Mess

Shaved Brussels Sprouts Salad – from Happyolks

Cider Punch – from Not Without Salt

Truffled Delicata and Wheatberry Salad - from Me!

What are you making for Thanksgiving?

Cremini Buckwheat Risotto

“Risotto” is one of my favorite dishes to make. Maybe it’s because it’s endlessly adaptable. Or because it can be made into a one-pot meal. It could also just be the wine. In any case, I’ve really been into experimenting with different grains, veggies, and ways to add creaminess to my endless pots of semi-risotto.

This incarnation turned out to be really unique and delicious, and I thought I should share. Buckwheat is not actually wheat at all, but a gluten-free whole grain that cooks quickly and releases some starch as it breaks down – perfect for working in a little risotto-like creaminess.

Then are the cremini mushrooms. Button or baby bella ‘shrooms could work here, too, just make sure they are the freshest of the fresh. I buy my mushrooms whole, with some dirt still attached, and having never touched a wisp of plastic wrap. If you can only find the packaged kind, transfer them directly to a paper bag upon entering your home. Don’t wash them until you’re ready to eat them, and then just wipe them clean with a damp towel. They don’t like being drenched with water. Also, I’m not a big fan of the stems of any mushroom. I know they are edible (except shiitake – don’t eat those stems) but the texture is more dense, so I take them off. Just grab the stem right near the cap and gently wiggle it back and forth a few times, it should pop right out.

Cremini Buckwheat Risotto

2 T. butter, divided
8 oz. cremini mushrooms, stemmed and sliced (button or baby bella work, too)
fine grain sea salt
3 leeks, white and light green part, sliced into thin half moons
2-3 garlic cloves, minced
1 c. buckwheat (or it’s toasted sister, kasha)
1 c. white wine or beer
2-3 c. warm water or stock
2 T. creme fraiche, plus more for garnish
chopped parsley (optional) for garnish

Melt 1 T. butter in a heavy-bottomed pot or saucepan over medium low. Add the mushrooms and a generous pinch of salt, and toss to coat in the butter. These guys soak up a lot of fat, so toss them quick, but don’t be too worried if some seem dry at first. After a few minutes they will start to release their liquid. Let the mushrooms keep cooking until most of the liquid is gone, then remove them from the pot and set aside.

Melt the other tablespoon of butter in the same pot. Add the leeks and cook for about 10 minutes, until they are very soft and maybe a little brown. Add the buckwheat, garlic, and a few more pinches of salt, and let cook a couple more minutes.

Pour in the wine or beer and bring to just a simmer. Stir around a lot until most of the liquid is gone. Add in 1/2 cup to 1 cup water or stock; keep stirring and adding more liquid when it disappears. You need to keep an eye out on the “bubbly-ness” of the liquid. It should stay at a quiet simmer, not too bubbly, but also not still. Keep adjusting the heat as needed to achieve this. Eventually the buckwheat will become tender. Start checking for doneness after you’ve added 2 cups of liquid, keeping in mind you may need to add another cup or more.

Once the buckwheat is tender, take it off the heat. Stir in the creme fraiche, then fold in the mushrooms. Taste, and add more salt if necessary (if you used water, you may need to add up to a teaspoon of salt). Garnish with the parsley and a few small dollops of the creme fraiche.

serves 4

Avocado Pasta

Ever had one of those days when you’re just too tired to cook, but you’re sick of take out? Or maybe you can’t afford to go out to eat, and you’re way too busy for that stuff anyways? Enter – the psudo recipe. We all need a few super quick and easy recipes under our belts. The type you can put together with just a few ingredients, and alter to whatever’s about to go bad in the fridge. Something that takes about as much time as boiling water, and probably less than waiting for the take-out guy to arrive.

That’s what this recipe is to me. There’s always pasta. I love me some avocado. And garlic, well, we can’t live without it can we? (Well, I suppose technically we could – but why would anyone want to?) Other than that, this meal has contained everything from leftover black beans and some corn, to shoyu and toasted sesame oil. Many times it has a sprinkling of fresh herbs, or maybe a handful of greens. And the seasonings change depending on my mood.

So think of this more as an idea than a recipe. Have fun with it, play around with it, and make it snappy!

Avocado Pasta

enough pasta for 1 (this time around I used gluten-free corn-quinoa shells)
a few tablespoons of pumpkin seeds (pepitas)
a glug of olive oil – or be decadent and use avocado oil
a handful of cherry or grape tomatoes, halved
1 garlic clove, minced
a few pinches of sea salt
a few pinches of chile powder
half an avocado, cubed
a little grated cheddar (optional, but do yourself a favor and buy a block of good quality stuff and grate it yourself)

Boil water in a pot. Add the pasta and cook according to the box instructions. When using gluten-free pasta, it’s sooo important not to overcook it. I know it says that right on the box, but I’ve experienced first hand what happens when you don’t, so please, believe them. Drain the pasta when it’s done and set aside.

Meanwhile, in a small skillet over medium heat, toast the pepitas until just fragrant and starting to pop. Remove from skillet and set aside. Now heat the oil in the same skillet. Add the tomatoes and cook for a minute or two, until just barely starting to release liquid. Then add the garlic, salt and chile powder and stir to combine. When the tomatoes are starting to lose their shape, they are done.

I use my pasta-making pot to mix everything together. But whatever you use, mix the pasta with the tomato mixture, then add the avocado and gently fold it in. Garnish with the cheese and pumpkin seeds.

serves 1

Coconut & Cilantro Noodles

Happy Halloween! Anyone going as Hurricane Sandy for Trick-or-Treat?

Here in Brooklyn, we survived the Frankenstorm. Spent all day Monday locked up in the apartment, listening to the wind howl and the rain beat our windows. We watched from our third story window as a few cars drove past, and people walked into the bar across the street. The power stayed on, and I made soup and apple cake. It wasn’t until Tuesday morning that we realized the extent of the damage.

In our neighborhood, trees have been uprooted:

and a crosswalk signal hangs delicately from it’s pole.

But through it all, the beer hall next door stayed open.
 I realize how lucky we are, and my heart goes out to everyone who’s lives have been effected by this storm.

Now, on to the food. My mom told me (so it MUST be true) that if you try any food ten times, by the tenth time you will like it. I’ve always been a broccoli hater, so I’ve been experimenting with her theory. Every year (sometimes even twice) I buy a little broccoli and make some fancy meal with it. I’ve discovered over the years that there are two ways to make it that really taste grand. Puree it into some kind of broccoli pesto or sauce – or roast it. Really, I can devour any vegetable that has been roasted. Especially when it has been doused in a thai-scented coconut and cilantro sauce.

I used a bright yellow cauliflower in here, but of course any cauliflower, or even brussels sprouts, will do. And I bet a homemade curry paste would be just fantastic in this, but with my only current method of transportation being walking – there was no way to get to any kind of shop that stocks lemongrass, galangal or kaffir lime leaves. Next time.

Coconut & Cilantro Noodles

1 small head of broccoli, cut into small florets
1 small head of cauliflower, cut into small florets
8 oz. tempeh, cubed
2-3 T. coconut oil
sea salt
6-8 oz. soba or udon noodles
1 bunch of cilantro
juice of 1/2 lime
1/2 c. coconut milk
1 T. green curry paste
1 tsp. agave syrup/sugar/honey
toasted large flake coconut for garnish (optional)

Preheat oven to 425. Place the broccoli and cauliflower either in a bowl or right onto the baking sheet and drizzle with the oil and some salt. Toss to coat. Spread onto the baking sheet in a single layer. This is where a good food blogger would tell you to roast the tempeh on a separate baking sheet so you can take them our as they are ready. However, I’m kinda lazy and I threw the tempeh cubes onto the same sheet as the broccoli. It all got done at the same time, and I had one less dish to wash. So, making sure your tempeh is also coated in oil and salted, place however many baking sheets you’ve decided to use into the oven and roast for about 30 minutes, flipping once halfway. You’re looking for browning all across the board.

Meanwhile, bring a pot of water to boil and add the noodles. Cook for the amount of time specified on the package (mine said 4-6 minutes) then drain. Set aside.

To make the sauce, combine most of the cilantro (reserving a little for garnish) the lime juice, coconut milk, curry, sweetener and 1/4 – 1/2 a teaspoon of salt in a food processor or blender and puree until smoothish. You’ll probably still have little bits of cilantro, and that’s quite alright.

In a serving bowl combine the noodles with the contents of your roasting pans. Pour the sauce over top and toss gently to coat everything evenly. Serve topped with the extra cilantro and coconut flakes, if you’re using them.

serves 3-4

Truffled Delicata & Wheatberry Salad

Quick! Better go stock up on canned food and water before “Frankenstorm 2012″!

But first, I’d like to share a little gem of a grain salad I whipped up earlier this week. I’d been working on the recipe for a while, then the day I went to make it, Deb posted almost the SAME salad at Smitten Kitchen. Yes, she used butternut squash instead of delicata, farro and not wheat berries, and pepitas for the almonds. But dang – it’s pretty darn close. I’m sure hers is rather impressive, but I decided to go forth and cook mine anyways. I’ll let you be the judge.

The dressing in this salad calls for some slightly special ingredients. If you can’t find (or don’t want to purchase) golden balsamic vinegar, I think you could use regular balsamic, apple cider vinegar, or even sherry or champagne vinegars, if you have those hanging around. The almond oil flavor is subtle, so you could get away with just using olive there, but the truffle oil is what makes the salad. That being said, if you don’t have the $10 to shell out for the tiny bottle (it lasts forever, and a little goes a long way) but you can use another oil in it’s place. Just be aware that you may have to do a little tweaking to other ingredients to make the flavors pop without it. And of course any squash will work here. I like delicata because it doesn’t need peeling, and makes pretty flower shapes when sliced.

Truffled Delicata & Wheatberry Salad

1 large delicata squash, about 1-1 1/2 lbs.
olive oil
sea salt
1 c. hard winter wheat berries
1/4 c. slivered almonds
1 very small garlic clove, minced
2 tsp. golden balsamic vinegar (or other vinegar)
2 tsp. almond oil (or more olive oil)
2 tsp. black truffle oil
1/4 c. oregano, chopped
2 oz. crumbled goat cheese

Preheat the oven to 425. Line a baking sheet with parchment paper. Slice both ends off the squash, then slice into 1/2 or so slices. Using a spoon (I used a small, pointy tipped dessert spoon) scoop the seeds and membrane out of the middle of each slice. Pour a tablespoon or two of oil onto the baking sheet and dredge the slices through it, coating on both sides. Sprinkle generously with salt. Slide into the oven and roast for 25-30 minutes, flipping once halfway. Once they are soft all the way through, you can put them under the broiler for a few minutes to get the outside nice and brown. Set aside.

While the squash are roasting, combine the wheat berries and a scant 2 cups of water in a heavy-bottomed pot. Bring to a boil, cover and simmer for 45 minutes or more, until they are tender, but still pop. Drain the excess water if you need to, then set aside.

Place almonds in a small, dry skillet over medium heat and toast until browned and fragrant, just a few minutes.

Finally, make the dressing by squishing the garlic and some salt together to make a paste. You can use a mortar and pestle, or the side of a chefs knife. To the garlic paste, add the vinegar, then the oils, and whisk to combine.

To assemble the salad, toss the wheat berries with most of the almonds, oregano and all the goat cheese. Pour the dressing on top and stir to coat. Carefully stir in the squash slices (or just lay them on top) and finish with the remaining almonds and oregano.

serves 3 as a main, 6 as a side.

Un-stuffed Peppers

Some days are full of new experiences. But other times it’s all about nostalgia. Today’s a nostalgia day.

When I was a junior in college I decided that I REALLY wanted to pierce my belly button. So I convinced a friend to drive down to the best piercing parlor in the area. When we got there, the nice man at the front desk informed me that I didn’t have enough fat to pierce (don’t hate me, I’ve since gained the fat…) and he was afraid he might pierce an organ. So, no belly button ring for me.

And, along the nostalgia lines, this un-stuffed pepper recipe is one of the first things I started making when I became vegetarian, all those years ago. I wish I could remember the cookbook it came out of and give credit where it’s due, but alas, the actual recipe is  long gone and all that remains is the idea: slice bell peppers in half, lay them close together and pour and sprinkle lots of yummy stuff over them. Served alongside some rice or quinoa, they employ all the ingredients of stuffed peppers, but without the hassle of actually stuffing them.

So, back to those belly buttons. For those who aren’t familiar with acupuncture, it is based on a series of meridians that run along the surface of the body. One of the meridians is called the Conception Vessel, and it runs along the middle of the abdomen and chest. And yes, it is linked to, among other things,fertility (in men and women). So, if you have any concern about fertility, or any other matters below the belt, best to take out that belly button ring!

Un-stuffed Peppers

2 large bell peppers (any color, but I obviously used red)
2-3 cloves of garlic, chopped
1 T. capers, chopped
1 tsp. dried thyme
1/2 tsp. red pepper flakes
1/2 tsp. fine grain sea salt
1/2 c. shredded mozzarella, or other melty cheese
1/4 c. breadcrumbs (I used whole wheat panko)
2 T. olive oil
1 c. quinoa

Preheat the oven to 350. Slice the peppers in half, take out the stems and seeds, and lay, cut side down, in a baking dish that they just fit into in a single layer. Sprinkle the garlic, capers, thyme, pepper flakes and salt evenly over the peppers, then the cheese, then the breadcrumbs. Pour the olive oil over the whole thing. Slide the dish into the oven and cook for about 30 minutes. The cheese and breadcrumbs should be browned, and the peppers soft, but still retain some structure.

While the peppers cook, combine the quinoa and 2 cups of water in a heavy bottomed pot. Bring to a boil, then turn down to low and simmer for 20 minutes, or until the quinoa is soft and the water is gone.

Spread some quinoa on a plate and top with a pepper slice or two.

serves 2-3