I am truly in love with mini sweet peppers.
Sure, I love the big bell pepper variety, but those little gems are something else.
They are super duper.
And, when paired with the amazingness of ancient grain quinoa and the subtle sweet and savory of both cardamom and garlic, you’ve got some awesomesauce on your plate.
And isn’t it just beautiful?
Sweet Pepper Quinoa Superfood Sauce
1 Tbs. extra virgin olive oil
1 lb. sweet yellow bell peppers (mini), chopped
1/2 sweet yellow onion, chopped
sea salt and pepper
2 cloves garlic, peeled and smashed
1/2 tsp. ground cardamom
1 cup cooked quinoa
In a large skillet, heat the oil over medium heat. Add the sweet peppers, onions, and salt and pepper. Sauté until the onions begin to caramelize. Add the garlic and sauté 1-2 minutes longer, stirring constantly. (Garlic has a tendency to burn and become bitter if not handled correctly). Stir in the cardamom.
Transfer the cooked veggies to a food processor, along with the quinoa and pulse until somewhat smooth.
Serve over and with anything and everything!
Seriously: roasted veggies, raw veggies, chicken or fish, pasta, sweet potatoes…or with a particularly sharp, hard cheese – Manchego comes to mind.
Truly. Madly. Deeply.