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Spicy shishitos with crispy quinoa

Time 20 minutes
Yields Serves 2 to 4
Spicy shishitos with crispy quinoa
(Mel Melcon / Los Angeles Times)
1

Soak the quinoa in water overnight to soften. The next day, drain the quinoa well.

2

Heat a saute pan over medium heat, and coat with a thin film of canola oil. Add the quinoa and cook, stirring frequently, until crisp, about 4 minutes. Remove from heat and transfer the quinoa to paper towels to drain and cool.

3

Heat a large heavy-bottom saute pan over medium-high heat until hot. Add the oil, and when it begins to shimmer, carefully add the peppers, blistering them on all sides.

4

Carefully stir in the fish sauce and citrus juice, tossing the peppers to coat thoroughly. Remove from heat.

5

Using tongs, remove the peppers (leave the oil and liquid in the pan) to a serving plate. Garnish with the crispy quinoa, shaved bottarga and salt. Serve immediately.

Adapted from a recipe by Jason Bowlin, chef de cuisine at Redbird in downtown Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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