This one is with spicy vinegar peppers.


I started this recipe sautéing some spinach in garlic and olive oil. FODMAPish tip is to leave the garlic clove whole and remove after making dish.

Set aside the spinach and make the quinoa.  I set up the quinoa to cook in GF chicken  broth and organic lemon wedge with some sea salt.

For the vinegar peppers sauté in fry pan with a drizzle of olive oil and again sea salt to taste.  Then after a few minutes I sprinkle cayenne pepper to taste. Stir in about a tablespoon or 2 of local organic honey, agave or golden syrup. Use whichever works best for you. I seem to be  ok with a bit honey and I like that taste best for this dish.

Simmer and then add in some apple cider vinegar, again to taste.  I like to use a healthy amount so in the end result you still taste the vinegar  I love it. Lower heat and cook until a bit thickened. Trust me, don’t be afraid to make these peppers spicy, sweet and vinegary, it’s a delicious flavorful combination.

Stir in spinach and quinoa to pepper mix and heat thoroughly.

Serve and eat.  This is a great side for a simple grilled fish, like a tuna steak or Mahi Mahi.  Oh and who said side, put it right on top of this tangy spicy mixture. But, of course my husband loves it with pork chops.

Healthy , delicious and easy done right for any night. I’m loving it, enjoy!

Live, eat, share, guten-free and FODMAPish.