, 1 red pepper seeded and chop as fine or coarse as you prefer.
1 sweet Hungarian pepper as above
1 small onion diced fine
As much olives as you like. Black, Calamari, cured. I use about a cup.
1 10 ounce olive packed artichokes cut up. Except the oil the chokes were
packed in.
Add 1/4 wine vinegar to oil left in jar. 3 clove of garlic chopped as fine
as possible, Black pepper/ salt to taste and place lid on jar and shake
well. Let sit until the quinoa is done.
For the quinoa. Rinse well in small screen drainer and let set for 5 to 10
minutes.
Add a little salt to 1 1/4 cup of water and add a little bullion for taste.
I use a little over a teaspoon.
Bring to a boil and add quinoa to water. Cover with a tight lid and as soon
as water comes back up to a boil, turn heat to the lowest simmer as
possible. If using a electric stove put on another burner set to the lowest
setting . Set time for 45 minutes and forget it. When timer rings, set on
cool burner and let stand for 10 minutes. Now get a cookie sheet with a
edge and pour quinoa over sheet and let cool.
After quinoa cools, add to peppers and olive mixture and mix well with
dressing in jar.
Eat it now or you can refrigerate and eat it cold.
Cooking quinoa the slow way makes it fluffy than if you cook it the
traditional way. That only takes 15 to 20 minutes. I try never to use the
fast method.
RJ
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