Cucumber-BellaFina Pepper Quinoa
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
4 cups water
2 teaspoons kosher salt
2 cups quinoa
1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups)
2 BellaFina peppers, small dice (about 2/3 cup)
1 teaspoon white wine vinegar
1 tablespoon olive oil
Yield: 6 servings
Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.
Adapted from foodnetwork.com