Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large or 4 small shallots, chopped
- 1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 1/2 cups quinoa
- 1/4 cup white wine, such as pinot grigio
- 1 1/2 cups low-sodium chicken broth
- 1 packed cup arugula, chopped
- 1/2 cup slivered almonds, toasted and coarsely chopped
- 1/2 cup chopped fresh mint
- 1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
- Zest of 1 lemon
Directions
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.
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By arzjohn_360792
on November 04, 2012
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We loved the basics of this recipe. I changed it up a bit though. I used 1/2 of a large regular onion, a few mini peppers, carrots, celery, and broccoli. Added 3 cups of vegetable broth, (no wine and 2 squirts of Sriracha. That was it! Nothing more- no almonds, cucumber, arugala, mint, or zest. LOVED IT! I will make it again and again. The beauty of food network is that all the stars reinvent each dish over and over so that the viewer becomes comfortable with the cooking process and comfortable switching ingredients in and out. It's all good. Thank you food network!
By bitchin'cook
Manhattan, KS
on October 02, 2012
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I think there are too many steps in this recipe to make it for a weeknight. I cooked the shallots and red pepper, but did allow it to set for about an hour before adding the cucumber, and served it about room temperature. I thought it needed more punch, so today, with the leftovers, I added another cup of toasted almonds and zest and juice from an additional lemon. Sometimes, I do taste a bit of bitterness from the quinoa and wonder if this is because it is not rinsed enough or is it just the way it tastes? Still looking for an everyday, tasty quinoa recipe.
How does one rinse quinoa without loosing a large part of it down the drain?
By Bethdev
on September 19, 2012
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This is the 4th time I've made this recipe and just love it. Great flavor and texture. This time, added fennel, 1/2 the bulb cooked with the onions and pepper, the other half bulb diced raw with the cucumber. No mint, but added basil and tarragon. Pine nuts instead of almonds. Love that you can change it up. Great leftover for lunch.
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