Thai Chile Peppers

Recipe to try

Cabbage & Carrot Quinoa Bowl with Thai Chile Peppers

Serves: 4

Ingredients

• 1 dried pepper Thai Chile Peppers
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups thinly sliced cabbage
• 2 cups grated carrot
• 1 tablespoon neutral cooking oil
• 1 cup dry quinoa, rinsed
• 2 cups water
• ¼ cup pumpkin seeds
• 2 tablespoons chopped fresh parsley

Method

1. Discard the stem and finely snip the Thai chile before adding it to the seasoning mixture. Wash hands and utensils after handling.
2. Mix the featured seasoning with the olive oil and lemon juice.
3. Simmer the quinoa in the water, covered, for 15 minutes. Rest off the heat for 5 minutes, then fluff.
4. Heat the neutral oil in a large skillet over medium heat. Add thinly sliced cabbage and grated carrot. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
5. Divide the quinoa and vegetables between four bowls. Drizzle with the seasoning mixture and scatter over the pumpkin seeds and parsley.