
By daniella
Red quinoa with smoky sweet pepper sauce
8 steps
Prep:15minCook:55min
Updated at: Thu, 17 Aug 2023 08:03:40 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
23
High
Nutrition per serving
Calories540.5 kcal (27%)
Total Fat27.5 g (39%)
Carbs60.2 g (23%)
Sugars10.1 g (11%)
Protein20.7 g (41%)
Sodium1171.2 mg (59%)
Fiber11.8 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Red quinoa

1cauliflower
small, sliced

1 teaspoonolive oil

salt
to taste

pepper
to taste

½ cupquinoa
rinsed

1 cupwater

2 tablespoonsbeetroot
finely grated

100 gramsgreen beans

¼ cupraw cashews
toasted

1scallion
finely sliced
spicy sweet pepper sauce
Instructions
Step 1
heat oven to 200 degrees C (i’m lowkey lazy rn to look it up in Fahrenheit) and line a baking sheet with baking paper



Step 2
place capsicum (bell pepper) skin-side up on a baking sheet. bake for 20 minutes, or until soft. set aside to cool.

Step 3
meanwhile, rinse the soaked cashews
Step 4
blend cooled capsicum (bell pepper) and cashews with the rest of your sauce ingredients in a high speed blender until soft and creamy. set aside.

Step 5
place cauliflower in a bowl with oil, salt, pepper and toss to coat evenly. place on baking sheet with the peppers and bake for 20 minutes, or until golden brown


Step 6
place quinoa, water, grated beet, a pinch of salt in a small pan. cover and bring to a boil, reduce the heat and simmer covered for about 10 minutes. set aside

Step 7
cook green beans in hot water or in a steam basket until tender
Step 8
assemble quinoa, beans and cauliflower in your bowl, drizzle with smoky pepper sauce and top with toasted cashews and scallions
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