The Food of Kings

So, I've now discovered quinoa. It was eaten by the Incas and now, by my family. I used the basic recipe from EveryDay Food as a guide and threw this together.

Quinoa with Roasted Red Peppers and Parsley (mine, all mine)

1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil

1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.

2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.