This is one of my best quinoa dishes to date. What I did was cook the quinoa, a variety called tricolor. After it cooked I cut up several small shiitake mushrooms and one hot Serrano pepper finely and put them in the rice cooker as the quinoa was cooling in order to let them heat for about 5-8 minutes in order to reduce the intensity of the pepper. This technique worked really well.
After that I took the rice cooker pot out of the rice cooker to allow more cooling, and added the sauce – raw apple cider vinegar, tamari, and a little bit of light agave syrup. Then I added in chopped scallion, finely chopped kale, and chopped italian pepper (the red that you can see in the picture). Then I used the garlic press on a couple decent-sized cloves. Finally I mixed it really well and topped it with a bit of atlantic dulse flakes.
I am really loving serrano peppers as my preferred hot pepper for making dishes. In addition to the heat, it has a really nice fruity flavor that blends well with other seasonings and spices.
Such a simple dish to make yet so incredibly good.
Blissful quinoa. Love it!
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