Quinoa with Red Peppers

Found this recipe in"From The World's Finest Pasta and Grains" by Anne Marshall
Serves 4
3 red bell peppers (capsicum)
1 cup quinoa
1 tbls virgin olive oil
1 onion, cut into 12 wedges
2 cloves garlic, finely chopped. (Do I even need to say that I used more than this ?!)
1 large tomato, cut into 12 wedges
1/4 black olives, pitted and sliced
2 tbls capers
1 tbls chopped fresh oregano
1/4 tsp salt
1 tbls balsamic vinegar
oregano sprigs, for garnish
Preheat the broiler (grill)
Cut the peppers into wedges, following the natural indentations. Remove the seeds and white membrane. Place, skin side up, under the hot broiler and heat until the skin bubbles and starts to scorch. Place the peppers in a clean plastic bag, seal and cover with a cloth for five minutes. (I don't do this. I put the peppers in a bowl of cold water ) Remove the skin for the peppers with your fingers, then cut into long, thin strips.
Coook the quinoa according to package directions. Keep hot.
Heat the oil in a large, heavy-bottomed saucepan over low-medium heat. Add the onion and garlic and cook, stirring frequently, for 3 minutes.
Add the tomato and cook, stirring, for 1 minute. Stir in the peppers and heat through, about 2 minutes.
Add the olives, capers, oregano and salt and cook, stirring, for 30 seconds. Add the vinegar, then remove from the heat.
Spoon the quinoa onto a warm serving platter, spoon the pepper mixture into the venter, garlnish with the oregano sprigs and serve immediately.

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