Quinoa with Roasted Red Bell Peppers and Garlic

In a medium bowl, cover quinoa with cool water. Soak for 15 minutes. Then drain in a fine mesh colander or use cheese cloth.

While the quinoa is soaking, wash the red bell pepper and cut it in half. Remove the seeds. Place peppers cut-side down on a baking sheet. Roast for 10-12 minutes at 450 degrees or until the skins are mostly blackened. Remove from heat and place in a paper bag. Fold bag over to seal and let sit for 5 minutes. After this time, the tough skin should roll right off. Remove the skin and dice the peppers.

In a medium sauce pan, melt butter. Saute onions and garlic until the onions are tender. Add roasted red bell peppers, quinoa, and chicken stock. Bring to a simmer. Cover and reduce heat to low. Cook for 20-25 minutes, or until all liquid has been absorbed.

Remove from heat and let sit for 5 minutes. Fluff with fork and serve. You can sprinkle a little bit of cheese on top if you wish. I like Monterey Jack on this version.