BvS Quinoa


This is simulatneously a sidedish (because – uncomplicated carb) and main dish (because pretty!) Served here, with some olive oil braised veggies, boiled eggs, pickled red onion, and avocado slices.

As stated on the podcast, I’ll sometimes cook a pot of quinoa at the beginning of the week to be incorporated into other meal – use as a pilar, put into a salad, make into an omelet, it does it all. For this dish I made two – white quinoa with turmeric and parsley, black quinoa with walnuts and cranberries.

The roasted red pepper technique is simple, and something I use frequently anytime one is needed!

BvS Quinoa

Turmeric Parsley Quinoa

  • 1/2 cup white quinoa
  • 1/2 teaspoon salt
  • 1 teaspoon turmeric (note: normally I would use 1/2 teaspoon but wanted it to be extra yellow!)
  • 1 handful parsley, finely chopped

Rinse quinoa. Boil 1 cup water and add salt and turmeric, add quinoa, set heat to low and cook, covered. After 20 minutes, remove from heat. Let sit 5 minutes, then add parsley, fluff with a fork.

Black Quinoa with Cranberries and Walnuts

  • 1/2 cup black quinoa
  • 1/2 teaspoon salt
  • 2 tablespoon cranberries (soaked in orange juice for 20 minutes (optional))
  • 2 tablespoon walnuts, chopped

Rinse quinoa. Boil 1 cup water, set heat to low and cook, covered. After 20 minutes, remove from heat. Stir in cranberries and walnuts. Let sit 5 minutes, and fluff with a fork.

Roasted Red Pepper

  • 1 red pepper

Heat over to 450°

Lay pepper on top rack. Cook until black on top, flip, cook until blackish (sorry, I never measure). Remove with tong, put in a bowl and cover with plastic wrap for 10-20 minutes or so. Peel, get rid of seeds, and slice.

For the dish! (Really…unnecessary)

Arrange turmeric quinoa in bottom of a dish, for a bat with black quinoa, draw and S emblem with roasted red pepper slices.

Listen to the episode! Fiction Kitchen: Batman vs Superman

Share this: