Check it, dudes. I made up a recipe! This accompanied tonight's delicious meaty loaf of awesomeness. It classed up the plate a bit. You know...added some gravitas to a flippant and trashy main course.
In all honesty, this was really pretty great. I'm kind of proud, even though it's not especially complicated. In fact, it's very straightforward. It's an easy side to make, and is perfect for when you have something meaty going on in the oven for awhile. Start this about 20 minutes before your main course is set to come out of the oven, and you're good to go!
And it's super healthy. That could be a bonus for some folks.
Rosemary-Red Pepper Quinoa Pilaf
-1 tablespoon olive oil
-1/2 a red bell pepper, chopped
-1/3 cup (or 1 small) onion, diced
-1 to 1 1/2 teaspoons garlic, minced (according to your taste preference)
-1/2-2/3 teaspoon dried rosemary (I can only imagine fresh would be way awesomer)
-1/2 teaspoon salt
-1/4-1/3 teaspoon black pepper
-1 cup quinoa
-2 cups water or vegetable broth (for additional flavor)
1. In a saucepan, heat olive oil over medium-high heat. Saute red pepper, onion, and garlic for a few minutes, or until onion gets a little browned. Add spices, stir well.
2. Add quinoa and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 10-15 minutes, or until water is absorbed.
-At least 4 servings.