Ingredients:
1 cup dry red quinoa
3 tablespoons olive oil
2-3 sweet peppers, cored, seeded, and cut into ¼-inch strips
½ cup golden raisins
1 teaspoons fennel seeds
sea salt
freshly ground black pepper
2  cups coarsely chopped  cabbage
2 teaspoons balsamic vinegar

Directions:

  1. Combine quinoa with 2 cups water in a small saucepan. Bring it to a boil on high heat. Cover and decrease the heat to a medium-low. Simmer until the quinoa is tender and the water is absorbed, about 15  minutes.  Gently stir with a fork and set it off the heat , covered.
  2. Meanwhile, heat the oil in a large, deep skillet on medium-high heat. Add the peppers and toss to coat. Cook, stirring occasionally, for about 5 minutes. Add the raisins and fennel seeds and season with salt and pepper. Cook until the peppers are softened, about 4 minutes. Add the cabbage and vinegar. Stir to combine and cook until the cabbage is limp, about 4 minutes.
  3. Divide the quinoa between 8 small bowls. Taste the pepper mixture and adjust the seasonings with vinegar, salt, and/or pepper.  Spoon the cabbage mixture over the quinoa. If desired, top with some feta cheese. Serve.

Makes 8 servings