sauteed peppers with eggs and quinoa
You know that feeling, where you throw a meal together in a hurry because you’re really, really hungry (but don’t feel like putting on pants to leave the house in your unshowered state), and it turns out being kind of fantastic despite your low expectations? It’s a good feeling.
Pepper season has been in full force at my CSA. While I often add bits of them here and there, I rarely make a pepper-centric dish with, say, more than just half a pepper. As a result, there was 1/3 of a cubanelle, 1/2 of a lilac pepper, and a whole Round of Hungary pepper (an heirloom variety, flat and shaped like a 4-leaf clover) waiting to be eaten. Of course, less (and perhaps more) unusual varieties of sweet peppers can also be used. Chow’s guide to peppers is a short overview of what’s out there; Saveur’s chile pepper glossary is a longer overview of hot peppers from the Americas (the print version of that issue has accompanying photos).
Additionally, quinoa is one of those foods that will make me seem like a legit nutritionist someday. This grain-like seed is a source of complete protein (meaning it contains all 9 amino acids that your body cannot make on its own), so it comes in handy for vegans and vegetarians. It can be cooked just like rice (1 part quinoa to 2 parts water) in just 15 minutes, so it also comes in handy for impatient people. When cooked, quinoa is fluffy, and the curly white germ separates from the seed.
The final plate of food was salty, sweet, spicy, a little tangy, crunchy, and creamy all at once. Totally satisfying, without inducing food coma.
(serves 2)
1 cup quinoa
1 3/4 cup broth or water
2 teaspoons olive oil
1/2 small onion, thinly sliced
about 3 small sweet peppers
1 jalapeño, serrano, or other hot pepper*, sliced lengthwise
2 cloves garlic, minced
1 tablespoon tomato paste
about 1/4 cup vegetable broth or water
salt and black pepper
eggs
balsamic vinegar
2-3 ounces feta cheese
Rinse quinoa under cold water in a sieve or strainer. This is to remove any saponins (bitter-tasting compounds) that may be present. Bring to a boil in a pot with broth or water. Cover and turn heat down to low. Cook for 15 minutes.
While the quinoa cooks, heat a medium saute pan over medium heat. Add olive oil. Add onion, peppers, garlic, and a bit of salt. Saute until softened. Add tomato paste, and stir to coat evenly. Add vegetable broth or water, and cook for a few minutes, until some of the liquid has been absorbed. Season with salt and black pepper to taste.
Serve over quinoa, with some feta cheese (I happened to have some creamy Valbreso French sheep’s milk feta, a yummy gift from my cousin Helen) and a balsamic fried egg (or two) on top. To make the eggs, you basically fry them sunny-side up, then add some balsamic vinegar at the very end and let it thicken for a couple minutes.
*Side note: The Naga Jolokia pepper is the hottest in the world, with a Scoville rating of up to 1,040,000. For comparison, Habanero peppers have a Scoville rating of up to 350,000.
