I very much prefer quinoa to rice, it has a deeper flavor, with a hint of nuttiness. This spicy recipe is delicious with some lightly steamed veggies. You could also add in some black beans (at the same time as the bell pepper) for a heartier dish.
2 C quinoa
1.5 C water
1 medium yellow onion
1 red bell pepper
1 habanero pepper (very spicy!)
1 bunch cilantro
juice of 2 limes
few tbs vegetable oil
few tsp salt, to taste
In one medium pot, heat a spoon full of oil. Toast the quinoa in the oil for a few minutes, then increase the heat and pour in the water and salt. When the water starts to simmer, turn the heat down to low and cook covered for 20 minutes. Turn off the heat and let sit until the sautee is ready.
While the quinoa is cooking, heat another spoon of oil in a skillet. Cook the onions over medium heat until clear. Add the habanero. When the onions have browned, add the bell pepper and cook a further 5 minutes. Salt to taste. Turn heat to low, then pour quinoa over the sautee. Squeeze the two limes over the quinoa. Stir and cook over low heat for 3-4 minutes.