Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon chopped Mexican marigold
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- ½ cup chopped cilantro
- 1 small red onion, finely chopped
- juice of 1 lemon
- ½ cup extra-virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 cups cooked red (or multi-color) quinoa
- 1 poblano pepper, seeds removed and diced
- ½ pound young okra
- olive oil
- sea salt
For topping:
- roasted corn
- cilantro
Preparation
Mix together herbs, onion, lemon juice, olive oil and spices. Spoon through cooked quinoa, cover and let infuse in the fridge for an hour, or overnight.
Preheat oven to 450°.
Cut young, fresh okra in ½-inch pieces. Mix with the diced poblano, toss with olive oil and sea salt and spread on a baking sheet. Roast in hot oven until crisp and charred (10 minutes, depending on your oven).
Just before serving, mix roasted okra and poblano well into the quinoa. Taste and adjust seasoning if needed. Spoon into a bowl and top with roasted corn and cilantro.
Serve with grilled meat or fish, for instance.
