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Quinoa Stuffed Red Peppers
Serves 4 |
Prep Time 10 minutes |
Cook Time 40 minutes
Ingredients
4 medium red bell peppers, sliced in half lengthwise and seeded
4 cups water, for blanching peppers
1 cup any Eden Organic Quinoa, washed and drained
1 1/4 cups water, for boiling quinoa
1 pinch Eden Sea Salt
1 Tbsp Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup red onion, minced
1/4 cup organic golden seedless raisins
or coarsely chopped Turkish apricots
1/4 cup unsulphured apricots, coarsely chopped
15 ounces Eden Organic Garbanzo Beans, drained
1/2 tsp ground cinnamon
1 tsp ground cumin
1 tsp Eden Shoyu Soy Sauce, optional
1/4 cup organic parmesan cheese, grated, optional
2 Tbsp fresh chives, finely chopped for garnish
or green onions
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Directions
Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl. Bring 4 cups water to a boil. Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside. Preheat the oven to 350°. Heat oil in a skillet. Sauté the garlic and onions for 1 minute. Add the raisins, apricots, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix thoroughly. Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 20 minutes or until peppers are tender. Sprinkle parmesan on top of each pepper halve and bake another 5 minutes. Remove and garnish with chives.
Nutritional Info
Per serving:
405 Calories,
10g Fat (20% calories from fat),
17g Protein,
68g Carbohydrate,
19g Fiber,
0mg Cholesterol,
235mg Sodium
Related Recipes
Beans, Condiments, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Mexican/Spanish, Oils, Quinoa, Vegan, Whole Grain, Whole Grain
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