French la Vie

Quinoa, small grains that look like seed pearls.

Saute the quinoa until golden brown, then add boiling water (two parts to one,) cover allowing it time for it to become one.

Dice red, green and yellow pepper 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 small amounts of olive oil to help it become creamy.

When the grains of quinoa are softened, toss the ingredients together. With a fork lightly fluff and delicately mix the dried tomato cream, sauteed peppers, and almonds.

Serve at room temperature.