Quinoa with Roasted Peppers and Carmelized Onions

Quinoa with Roasted Peppers and Carmelized Onions

Submitted by: Greg Boynton
Haute Touch Catering
303-725-2654
www.hautetouch.com

In his own words:

Here is the recipe for the quinoa dish I (Haute Touch Catering)did for a Food Network wedding 2 years ago. Take the time to do this right and you will be rewarded with a deep earthy quinoa which will stand apart from any you have had before.

Start by caramelizing one large yellow onion.
Cut into 1/2″ squares, add salt and pepper to taste and lightly coat with olive oil. Sweat them in a pan for 45 minutes covered making sure not to color. Sweating is very slowl cooking while keeping covered with a tight fitting lid. The water in the onion turns to steam and the sugar turns into a sweet onion syrup. Stir occasionally to prevent coloring.

After onions are cooked, add in 1c. quinoa and 1 3/4 c. water, s&p to taste. Bring to a boil and simmer for 15 to 20 minutes depending on how you like it cooked. Add more water if you don’t like it aldente.

Adjust seasoning to taste. Season prior to boiling so that the flavor cooks into the quinoa giving a deeper flavor.

Once cooked, add in roasted peppers, caramelized onions, blanched asparagus and 1/2 cup each chopped Italian parsley and whole Thai basil leaves.

Top with citrus seared tillapia or other mild white fish.

Finish with a tapenade of tomato, your favorite chopped olives, shaved fresh fennel, shaved parmesean cheese, lemon zest, lemon juice, extra virgin olive oil

Keep in mind that the olives are salty, so don’t season to heavily.

This is a great summer dish which goes well on a buffet.