Quinoa small grains that look like seed pearls.
Saute the quinoa until golden brown, then add boiling water (two parts to one) and cover, allowing it time for it to become one.
Dice red, green, and yellow pepper and saute them with olive oil and garlic.
When the stiff peppers have surrendered to softness, add chopped almonds and saute until they change color.
In a blender, blend a clove of garlic, a handful of dried tomatoes, and parsley (or coriander). Add a small amount of olive oil to help it become creamy.
When the grains of quinoa are softened, toss the ingredients together with a fork, lightly fluff, then delicately mix the dried tomato cream, sauteed peppers, and almonds.
Serve at room temperature.
Grated Parmesan is welcomed.
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