Last week's leftover roasted peppers inspired this dish. If I had whole ones remaining, I'd have put the quinoa salad in the pepper, for a prettier presentation. I store the peppers in their own juices, with no oil added, making for a flavorful, natural additive to so many dishes. For this:
Bring rinsed quinoa and water to a simmer; cover pot and turn off heat. Go run errands. When it has finished absorbing the liquid, it is ready for the addition of EVOO, freshly ground pepper, lemon juice and chives. Give it a stir. Plate with alfalfa sprouts and roasted red peppers. For dressing:
Using immersion blender, combine low-fat, plain Greek yogurt with yet more peppers and their juices. I prefer this dressing on top of the salad, so as to appreciate each ingredient's flavor and texture; however, you can toss the whole shebang in it, if you so choose.
Bon Appetit!
