After a week of holiday festivities and rural suburbia, it feels good to be back in New York City. I didn’t have much food to make for dinner, but I grabbed what I had and made something delicious. I’m really excited about this recipe because I’m always in need of something that is good when served cold.
I would normally say to omit an ingredient or two if you want, but in this recipe it is a good idea to add in everything. The snap peas add and little sweetness and crunch, as do the hazelnuts.
Ingredients: 2/3 cup uncooked quinoa 1 cup red wine 1/3 cup water 1 tsp olive oil 1/2 small onion 1/2 red bell pepper handful sugar snap peas (about 10) 1/4 cup cooked hazelnuts (about 20) 1 T olive oil salt
1. Preheat your oven to 450°.
2. Dice the bell pepper and onion.
3. Put the quinoa, red wine, water, onions, bell peppers, salt and oil into a rice cooker. 4. While the quinoa is cooking, put the hazelnuts in the oven for 10 minutes.
5. Cut the snap peas.
6. When the hazelnuts are done cooking, let cool, then crack open and break the nuts into pieces.
7. When quinoa is done cooking, add in the tablespoon of oil, and mix in the snap peas and hazelnuts. Chill for 10 minutes.