Quinoa Pepper Salad - The Importance of Preparation

Think of a time when you needed to face a close friend or relative who was upset with you … and for good reason.  Perhaps you said something unkind to or about them unintentionally, neglected to recognize their accomplishments or offer support to them in a time of need, or offended them in a more intentional manner.  Now, imagine that this person was much stronger than you – physically, emotionally or both.  How do you prepare for this encounter? 

• Prepare your defense to the inevitable argument
• Pray to God that you’ll come out of the approaching encounter in one piece
• Lay on the gifts or words of flattery in hopes of winning back their favor
• All of the above

This very predicament presents itself to Ya’akov in Vayishlach, the third and final chapter of the legend of the stolen birthright.  Years after he fled from the brother he tricked into exchanging a birthright for a bowl of red lentil stew, Ya’akov learns that his estranged, stronger, brother is approaching with an army of soldiers in tow.   According to the text Ya’akov takes three clear steps:

1. Prepares his family and estate for a defensive battle by splitting everyone in two directions
2. Prays to God for safety
3. Sends gifts ahead to his brother

Such a careful hatched and executed plan!  Why all three steps?  Why not just pray to God, as so many do when they have a desperate need?  Or, perhaps he should focus on a battle plan over pause for prayer and gift wrapping?  Ya’akov’s diligence teaches us the importance of careful preparation and thoughtful planning – especially when problem solving.  Indeed, Ya’akov had a whole “To Do List” of steps to take to successfully restore his relationship with Esav which included a heartfelt apology and call to prayer, along with a back-up plan for battle in case Esav was still not ready to forgive and forget.  Fortunately for Ya’akov the tri-layered reaction plan succeeds, and Esav forgives his brother with open arms!

A Tasty Preparation for Quinoa

Quinoa is a protein-packed grain in desperate need of careful preparation in order to be successfully transformed into a delicious dish.  An underappreciated food, quinoa is incredibly healthful.  In addition to a high protein benefits, quinoa is an excellent source of dietary fiber, magnesium and iron.  It also happens to be gluten-free, a great perk in today’s celiac-studded population.  At the same time, quinoa has a rather mild, dare-I-say bland, taste.  To be effectively cooked and well received, quinoa cries out for careful attention.

This recipe uses a Latin-fusion approach to transform this trendy grain into a delicious dish.  Similar to Ya’akov’s preparation, I believe this recipe rests on three key steps:

1. Roasting the peppers brings out a delicious sweet and smoky flavor
2. Incorporating the zest of the limes underscores the tangy citrus zing (the essential oils of citrus fruit is in the zest instead of the pulp)
3. Careful attention to seasoning the dish with salt ensures that all the flavors pop, especially amongst the otherwise bland quinoa

QUINOA & ROASTED PEPPER SALAD

Yields: 8 servings

Ingredients

1 1/4 cups quinoa

3 assorted peppers (red, orange, yellow), quartered

3 cloves garlic, minced

Olive oil spray

Pinch salt & freshly ground pepper

4 teaspoons extra-virgin olive oil

Zest of two limes

2 teaspoon fresh lime juice

2 teaspoon soy sauce

1 teaspoon ground cumin

¼ tsp. salt

1/3 cup chopped fresh basil or cilantro

3 scallions, chopped

Instructions

1. Preheat oven to 425° F.  Place the quartered peppers on a baking sheet sprayed with olive oil.  Season with salt and pepper, sprinkle with minced garlic, and spray with olive oil.  Roast for 25 minutes (until the bottom side starts to blacken). Slice into thin strips once cooled.
2. In the meantime, prepare quinoa according to instructions on the box.  Be sure to wash the quinoa a few times in cold water before boiling.
3. Whisk together oil, lime zest, lime juice, soy sauce, 1/4 tsp. salt, and cumin in a small bowl.  
4. Stir dressing into the quinoa, and add bell peppers, basil/cilantro, scallions, and salt and pepper to taste.