August 22, 2013 by BettyCupcakes
This is going to be a quick one because we have a busy weekend coming up- my family is coming to town! The laundry is already going and I vacuumed the entire house yesterday. I’m so excited to have a relaxing and decidedly New England weekend- we’re going to the Marshfield Fair tomorrow!
Considering I’ve seen about 20 recipes for peach pie, peach crisp, and peach cobbler pop up in the blogworld this week, I’m guessing the peaches are ready for picking. Rather than going the dessert route, I cooked up this peach chipotle quinoa side dish.
I’ve noticed that Bostonians are less than crazy about spicy food. In fact, I’m pretty sure my mother-in-law considers anything with more than a sprinkle of pepper to be spicy. This aversion to heat is so odd to me. My husband might tell you about the number of chillis that I’ve made that were almost inedible due to cayenne- I’ve got a heavy hand. But I remember eating salsa in Dallas Tex-Mex restaurants as a 5 year old. My 3 year old niece is no stranger to a jalapeno. If you’re a Texan, heat is inescapable. Might as well match your internal temperature to the scorching weather outside.
This peach chipotle quinoa tempers its heat with a hit of sweetness. The succulent peaches and sugar-tartness of the pineapple juice pair while with the piquant chipotle pepper.
If you’re going to a cookout this weekend to celebrate the almost-end of summer or you’re just looking for a unique and quick side dish, this peach chipotle quinoa is for you. It’s sweet, spicy, and surprisingly filling due to the protein in the quinoa.
Like a sunset in a bowl.
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 ripe firm peach, any size, diced
- 1 chipotle pepper in adobo sauce, diced
- 1/4 teaspoon sea salt
- 1/2 cup pineapple juice
- 1 teaspoon lemon juice
- In a medium sauce pan, combine quinoa and water and bring to a boil. Then lower heat and simmer on low until water is absorbed 15-20 minutes. Place into a serving bowl.
- In a large saute pan, heat the olive oil over medium high heat. Add the diced peach and cook 2-3 minutes until softened. Add the chipotle pepper and sea salt. Cook 1 minute more. Add the pineapple juice and lemon juice and continue to cook over medium high heat until sauce has reduced by half about 5 minutes. Remove from heat.
- Pour the peach chipotle sauce over the quinoa in the serving bowl. Toss to coat quinoa and check for seasoning. Add salt or pepper, if desired.