Sumptuous Vegan Portuguese Snack: Delightful Quinoa & Bell Pepper Bites

Allergens

None

Ingredients

• 1 cup quinoa, uncooked 2 cups vegetable broth 1 large red bell pepper, roasted and diced 1 large yellow bell pepper, roasted and diced 1 large green bell pepper, roasted and diced 1/4 cup red onion, finely chopped 1/2 cup fresh parsley, chopped 1/2 cup almonds, toasted and roughly chopped 1/3 cup extra virgin olive oil 2 cloves garlic, minced 1 tsp smoked paprika 1/2 tsp ground cumin Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water and drain well. In a medium saucepan, combine the quinoa with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until the quinoa is tender and has absorbed all the liquid. Set aside to cool slightly.
2. In a large mixing bowl, combine the roasted bell peppers, red onion, parsley, and almonds. Add in the cooked and cooled quinoa, and gently mix until combined.
3. In a small bowl, whisk together the olive oil, garlic, smoked paprika, cumin, salt, and pepper. Pour this mixture over the quinoa and vegetables, stirring well to ensure everything is evenly coated.

Chef’s Insight

The secret to perfect roasted bell peppers is charring them directly over an open flame or under the broiler until blackened, then letting them cool before peeling off the skin

Notes

You can roast the bell peppers ahead of time to save time during preparation