Combine all ingredients in a food processor or with a stick emersion blender in a medium bowl. Process until smooth. Serve warm as a sauce over pasta or quinoa and cold as a condiment as you would use ketchup. Quinoa is a seed which is similar to couscous. Cook as you would rice. Rinse well before cooking to remove any bitter taste. It is pronounced Keen-wah and originates in South America. Yield: 2 cups
1 -12 oz jar or 1 1/2 cups bottled roasted & peeled red peppers, drained (packed without oil)
1/2 cup tomato juice
1 Tablespoon aged thick and flavorful balsamic vinegar
2 Tablespoons tomato paste
1/2 teaspoon pepper
2 cloves garlic
Nutrition Notes: Red peppers and tomatoes are rich in the antioxidants Vitamins C and A, other carotenoids and other antioxidants which help protect healthy cells from damage caused by free radicals which attack healthy cells. Weakened cells are more susceptible to cardiovascular disease and certain types of cancers. Quinoa is rich in fiber and gluten free.
nina in the kitchen 