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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 2
Crispy Quinoa
Spread the cooked quinoa on a baking sheet and let it cool completely. Preheat the oven to 400°F (200°C). Bake the quinoa for about 15-20 minutes, stirring occasionally, until it becomes golden and crispy. Set aside.
- 3
Cook the Shishito Peppers
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shishito peppers and cook for about 5-7 minutes, tossing occasionally, until they are blistered and slightly charred. Season with salt and black pepper.
- 4
Finish the Dish
Remove the skillet from heat. Drizzle the lemon juice and sprinkle the lemon zest over the cooked peppers. Add the crispy quinoa and toss gently to combine.
- 5
Serve
Transfer the spicy shishito peppers and crispy quinoa to a serving plate. Grate the bottarga over the top and serve immediately.