This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"When in doubt wear red."
-Bill Blass, Fashion Designer
After publishing a recipe for Green Quinoa Salad I received this email:
“Thank you for the recipe which I will try this week. It raises a question which puzzles me - if you won't be offended by my asking. It is that you almost always specify green bell peppers in your recipes when, to my palate, the red or orange ones taste so much better. Is the food value greater in the green peppers or is it just a matter of personal taste? The only time I use the green peppers is when I use them coarsely chopped together with red ones for, say, macaroni salad during the Christmas period.”
While there are a lot of recipes on the Dr. Gourmet Web site that call for red bell peppers, this email inspireded me to make this Red Quinoa Salad. It is completely different than its Green Quinoa Salad cousin, with a sweeter, spicier flavor that makes a great counterpoint to the herbaceous flavor of the green salad.
Some of you might have thought that this would be a salad using red quinoa and you could be right. There are hundreds of different varieties of quinoa and a few of them are coming into the U.S. now. You can more easily find red or black quinoa and both would be great in this salad.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 2 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Cooking time does not include chilling time. This recipe is best chilled overnight to really bring out the flavors. Keeps well, refrigerated, for 4-5 days.
|1 small||shallot (finely minced)|
|1/2 small||red bell pepper (finely diced)|
|2 small||tomatoes (coarsely diced)|
|1 Tbsp||olive oil|
|1 Tbsp||white wine vinegar|
|fresh ground black pepper (to taste)|
Place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done. Place it in a large mixing bowl and refrigerate until cool.
When the quinoa is cool, add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.
Toss well and chill.
Serving size = about 1 cup
Servings = 2
Amount Per Serving
|Calories 255||Calories from Fat 87|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 4g||17%|
|Vitamin A 39%||Vitamin C 60%|
|Calcium 3%||Iron 17%|
|Vitamin K 13 mcg||Potassium 561 mg|
|Magnesium 101 mg|