The harvest color of red quinoa reminds me of fall. This dish is warm in color and taste; onions caramelized in agave and lemon peel glaze the quinoa in a subtle sweetness, while the rich sun-dried tomatoes acidic flavor and chewiness lends the perfect balance. Serving this in small bowls may be one of the most charming ways to eat your dinner.
1 Cup red quinoa
1 large spanish onion, medium chopped
3 tsp dried lemon peel
4 tbsp extra virgin olive oil
1 tbsp agave nectar
1 orange bell pepper, medium chopped
4 oz sun-dried tomatoes, thinly sliced
1. In a medium saucepan add quinoa, 2 cups of water, and 2 tbsp olive oil. Cover and let quinoa boil on a medium high flame. Once quinoa begins to boil reduce heat to a medium flame. once water is absorbed and quinoa is just cooked turn of heat and keep covered.
2. In a nonstick pan- add 2 tbsp olive oil, chopped onion, lemon peel, and agave. Set flame to medium high, quickly toss the onions and cover pan for 6 minutes. Gently toss and cover onions until they begin to lightly brown.
3. Uncover onions and toss in chopped pepper- cover until pepper softens and browns- about 4 minutes. Turn off flame and toss in sun-dried tomatoes.
4. With a spatula pour onion mixture and all of the sauce into the quinoa. lightly mix and serve warm.