This delicious blend of quinoa and pepper sauce is high in protein, antioxidants and flavour!
1 c quinoa
2 c water
1/2 t sea salt
1/2 t dulse powder or flakes
4 red bell peppers
1 c raw pistachios
2 clv garlic
1 T extra virgin olive oil
1 t fresh cilantro, chopped
Place the quinoa grains into a fine mesh strainer and rinse under cold running water for 1 to 2 minutes to remove the bitter saponin residue. Place the rinsed quinoa into a 2-quart (2 liter) saucepan. Add the water and salt, cover the pot, and bring to a boil over high heat.
Reduce the heat to low and steam for 15 to 20 minutes. Turn off the heat and allow cooked quinoa to stand for 10 minutes without lifting the cover.
Wash the bell peppers and place them on a baking sheet. Place them under the broiler 3 inches (7.5 cm) from the heat source and broil. Turn every 5 minutes with tongs until the skins are blackened on all sides. Plunge the peppers into a bowl of cold water in the sink.
When cool enough to handle, rub the skins off with your fingers. Cut the peppers in half and discard the core and seeds. Put the peppers into the food processor.
Add the pistachios, garlic, olive oil, 1 Tbsp water, 1/2 tsp salt, and a little pepper and process to a chunky consistency.
To serve, spoon the cooked quinoa into a large, deep platter and spoon some of the pepper sauce over the top. Garnish with cilantro and serve the remainder of the sauce at the table.