I knew exactly who to go to when I wanted to talk about the superfood I have been hearing so much about. I asked my brother in law if he as ever eaten quinoa and of course being the healthfood fanatic that he is, he knew all about the hearty grain. This is the guy whose two year old daughter asks for salad when she is hungry for a snack. He told me that it is the hottest celebrity healthfood since pomegranate (which I found very funny coming from him). I asked how he cooked it and he told me that he hasn't used it in too many unique recipes to date. Quinoa is rich in protein, with only a few carbohydrates and a bit of healthy fats, and is nutritionally superior to rice, corn, and wheat. Any food with this much going for it was worth a try. I was expecting not to like it, because unlike my two year old niece I never crave salad. In fact, I rarely enjoy the flavor and textures of anything super duper healthy. I was pleasantly surprised. Quinoa had a great texture and flavor and was the perfect anchor to this kicked up recipe.Quinoa-Stuffed Bell Peppers
Adapted from Cooking Light July 1997
Ingredients
- 4 small green bell peppers
- 1 1/2 cups water
- 3/4 cup uncooked quinoa
- Cooking spray
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 teaspoons minced seeded jalapeño pepper
- 2 garlic cloves, minced
- 1/2 cup minced green onions
- 1 tablespoon minced fresh or 1 teaspoon dried cilantro
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 1 can of enchilada sauce
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Preheat oven to 350°.
Cut pepper in half lengthwise; remove seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 4 minutes.
Remove from heat; stir in green onions, cilantro, soy sauce, and lime juice.
Stir in 3 tablespoons of enchilada sauce and quinoa.
Spoon 1/2 cup quinoa mixture into each pepper half.
Pour the rest of the can of enchilada sauce into a 9 x 9-inch baking dish; place stuffed peppers in dish.
Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles;
bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon enchilada sauce over chiles.
Preheat oven to 350°.
Cut pepper in half lengthwise; remove seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 4 minutes.
Remove from heat; stir in green onions, cilantro, soy sauce, and lime juice.
Stir in 3 tablespoons of enchilada sauce and quinoa.
Spoon 1/2 cup quinoa mixture into each pepper half.
Pour the rest of the can of enchilada sauce into a 9 x 9-inch baking dish; place stuffed peppers in dish.
Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles;
bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon enchilada sauce over chiles.
