The red and the black. roasted red peppers, black quinoa and allioli (with apologies to stendhal)
Roast
Roasting
This is a recipe I came up with as an appetizer while visiting some friends (one of whom I’ve turned into a quinoa obsessive---that would be his ugly salad plate). Here I’m doing the Catalan version of aioli, Catalonia being the next door neighbor to France’s nether parts. Colman Andrews refers to allioli as the “Catalan Catsup” because it’s used on everything you can think of. It’s arguable which side of the frontier it originated on. <br />The food platform calls for grilled bell peppers and black quinoa. You can do this almost in your sleep, except that you shouldn’t sleep while the peppers are on fire. <br />
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