Quinoa Stuffed Peppers

Bell peppers are something I don't eat much of. I don't hate them, but again I don't really love them either. But I always remember my professor in nutrition class telling us how bell peppers have more vitamin C then oranges. They certainly are good for you, especially when you stuff them with more good things.

To try something different from the traditional rice and beef stuffed pepper that my mom used to make, I decided to stuff my peppers with quinoa. I don't think I need to say how great quinoa is for you...it's a great source of protein.

I really enjoyed this recipe. It was certainly different then the stuffed peppers I was used to, and was a great, filling vegetarian meal that is really comforting.

Ingredients
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
salt
pepper
Aprox. 2 tbsp grated cheese (I used mozzarella)

Directions

Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.

Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.

In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.

Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

Quinoa Corn "Salad"

Ever since my husband and I got turned on to Quinoa, I've been looking for a new way to make it but nothing ever stuck out. So when I read about this recipe on the Thyme for Nourishment blog, I decided to try it out. However, I really didn't have many of the ingredients on hand, so this recipe is very loosely based on the original! Either way, it was still fantastic. The Cumin and lime "dressing" really added a great level of flavor to the quinoa and the corn made it oh so pretty. I also used Organic Red Quinoa, just because I think it's prettier then the white and would look nice with the corn.

So all in all, I say that this dish is vistually very appealing and it's delicious! A great way to make Quinoa!

Directions
Adapted from Thyme for Nourishment
Original recipe from the American Institute for Cancer Research

1/2 cup uncooked quinoa
1/2 tablespoon butter
1 cup chicken broth
1 can corn, cooked and drained
1 clove garlic, minced fine
1/2 shallot, chopped
1/4 - 1/2 onion, chopped
juice of 1 lime
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
salt
pepper

Directions
Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for about 10 minutes, or until most of the liquid is absorbed. Add shallots, garlic and onion. Cook for an additional 5 minutes or until onions are translucent and all liquid is absorbed.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over cooked quinoa, then add the corn, and toss everything together to combine. Add salt and pepper to taste and serve hot. Serves 2.

Quinoa

Sometimes I get in ruts where I start to make the same side dishes over and over. I like to keep variety in my main courses for dinner, but sometimes my side dishes get overlooked. I have heard about Quinoa lately and decided to try it. My husband and I are making a very conscious effort to eat healthy lately, and these little guys pack a major protein punch! So after about a week of looking for the stuff in my grocery store with no luck, I finally found it in my local health food store in the bulk section and was anxious to try it.

I thought it was really easy to make, cooked up quickly and tasted great! You do have to make sure you rinse the Quinoa thoroughly though! I put mine in a big bowl of cold water and then ran it through a fine mesh sieve which worked perfect. I read that it takes on a funky taste/texture if you do not rinse it well.

I will definitely be making this as a side dish again. It tastes great, is easy to make, and is good for you. What more could you ask for from a little grain?!

Ingredients:
Adapted from Allrecipes.com

1 tablespoon butter
1 cup uncooked quinoa
2 cups chicken broth
2 - 3 cloves garlic, minced
A pinch of dried parsley
A pinch of dried thyme
1 small onion, finely chopped
salt
pepper

Directions
Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

After about 10 minutes when the quinoa has absorbed much of the water, add your onions, garlic, parsley, thyme, salt and pepper and cook for remaining 5 minutes, or until all of the water has been absorbed and the quinoa and onions are very tender. Serve immediately.