Quinoa is a favorite in my house. The name “keen-wah” sounds adventurous and exotic to Americans, but this “mother grain” is a staple in many other cultures. Quinoa is low on the glycemic index and contains a complete protein, making it a great addition to anyone’s diet. Since Quinoa is new to a lot of people (including me!) I was not sure how to integrate it into my cooking. I have made enchiladas with quinoa and even cookies with quinoa flakes. For this recipe, I cooked my red quinoa in my rice cooker! The rice cooker makes this recipe even more simple and weeknight friendly. I had a large number of assorted peppers to use, so this recipe serves eight.
I am submitting this recipe to Weekend Herb Blogging hosted by Mediterranean Cooking in Alaska.
Weekend Herb Blogging was started by Kalyn of Kalyn’s Kitchen.
Weekend Herb Blogging gives bloggers a chance to share an interesting dish prepared with an herb, flower, vegetable, or plant.
In my dish, I paired kale with red quinoa. Kale is known for its anti-cancer properties.In order to optimize the nutrients found in kale, wait 10 minutes after cutting before eating or cooking and squeeze a little lemon juice on the leaves (find out more here).
If you would like to learn more about Weekend Herb Blogging, visit Kalyn’s Kitchen.
RED QUINOA STUFFED PEPPERS
2 cups red quinoa (the whole box!)
4 cups water (you can sub broth for some of the water if you wish)
A few Tablespoons oil
2 green onions, both white and green parts diced
1/4 tsp salt
1 can Muir Glen diced tomatoes with Italian seasoning
3 small fresh basil leaves, chopped
2 small fresh oregano leaves, chopped
1/2 of a jalapeno to 1 whole jalapeno, chopped (depending on preference) OPTIONAL
8 assorted bell peppers
1/2 cup cilantro
1 bunch kale, chopped (I like the taste and texture of kale in this dish, however, another leafy green could be sub’d in fine)
Squeeze of lime juice
juice of one lime
salt to taste
Prepare your bell peppers- Hollow out, cut the membranes from the peppers, and make sure they can stand upright. Place them in a 9 x 13 dish. I do not like my bell peppers pre-cooked. If you do, boil them for a few minutes. I prefer the texture of the peppers to be crisp-tender (and overall prep to be easier) so I do not precook my bell peppers. Cook the red quinoa. This was a no-brainer for me because I used pre-rinsed red quinoa and threw mine in the rice cooker. Heat oil in a large deep skillet over med. heat. Cook the onions for two to three minutes. Add the salt. Add the kale and wilt (will take just a few minutes). Mix in the cilantro, jalapeno, basil, and oregano. Squeeze with lime juice. Remove from heat. Add the red quinoa, diced tomatoes and mix until combined. Fill eight peppers! Cover the 9 x 13 dish with aluminum foil and bake at 350 degrees for 30 minutes. While the peppers are cooking, mash two avocados with a fork, squeeze lime juice over the top, and salt in a small bowl. Top with peppers with the avocado mixture or serve on the side.
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- Gluten Free Menu Swap- March 17, 2008