Comments on: Red Quinoa Stuffed Peppers

By: Michelle

Michelle — Mon, 19 May 2008 02:51:12 +0000

Try this URL for recipes from the Boston Globe

http://www.boston.com/bostonglobe/magazine/articles/2008/05/18/runaway_grain/?page=full

By: Michelle

Michelle — Mon, 19 May 2008 02:49:24 +0000

Just wanted to add that the food article of the Boston Magazine (in the Sunday edition of the Boston Globe) covered quinoa today. (May 18, 2008)

http://www.boston.com/bostonglobe/magazine/articles/2008/05/18/the_color_of_quinoa/

Second, love my quinoa cooked then sauted with apples with cinnamon, sugar and a little butter for breakfast or with pork chops.

Lastly, I follow Lorna Sass’s (Whole Grain Cookbook) recommendation to cook Quinoa like pasta with 6 cups of water to 1 cup of grain for 10-14 min. Just until the dot in the center disappears. This elimanates the “tails” and makes it less mushy.

LOVE YOUR BLOG.

By: Natalie

Natalie — Tue, 13 May 2008 03:32:47 +0000

Betsy- The taste is almost identical in my opinion. I buy the red if they have it since it just a little more fiber and a few less carbs.

Sarah- Stuffed peppers are tricky. I add a lot of jalapeno and fresh herbs to try and eliminate that issue.

Cindy- tee hee. I will be stalking you too. Have fun!

Kalyn- Blushing! Thanks so much! I liked this recipe with the avocado and lime- I am thinking I will get ambitious and make an avocado type salsa next time I make it.

By: Kalyn

Kalyn — Tue, 13 May 2008 02:33:52 +0000

What a great post. I did know a little about quinoa, but I’ve learned even more from you. The stuffed peppers sound delicious.

By: Cindy

Cindy — Mon, 12 May 2008 15:32:40 +0000

I actually came by to post a late “Wow, yum!” comment, but your new chocolate torte distracted me This also looks great, I love stuffed peppers! A few huge discount green peppers yesterday jumped out at me and we’re going to do mackerel stuffed peppers since we’re quinoa-ed out for now (too much quinoa and flax breakfast porridge for now)
You are on a roll, keep them coming! I’ll be reading (and drooling), but busy with wedding and honeymoon stuff so I won’t be able to comment. Please know I am still stalking GF Mommy Have a great one!
Cindy

By: Catherine

Catherine — Sun, 11 May 2008 02:39:24 +0000

I can never seem to get enough quinoa, I can’t wait to try this version.

–Catherine
http://www.aglutenfreeguide.com

By: Laurie Constantino

Laurie Constantino — Sat, 10 May 2008 05:11:19 +0000

Natalie this looks so tasty! Plus I learned about red quinoa, which I’ve never tasted before. Thanks for the recipe and for entering it in Weekend Herb Blogging.

By: Simply...Gluten-free

Simply...Gluten-free — Fri, 09 May 2008 15:15:33 +0000

These look amazing. For years I thought I could not eat quinoa. Now I am going to have to start expirementing. This looks like a good way to start!

By: Sarah

Sarah — Fri, 09 May 2008 02:35:19 +0000

Yum! I just made some stuffed peppers the other day, but the filling was not very flavorful so I’ll have to try again very soon! I’m excited that it doesn’t look like you cut off much of the top of the pepper..I always get upset when I see that half the pepper is cut off to make stuffed peppers…what a waste of yummy pepper! Silly, I know.

These look delish! I’ll have to keep the recipe for my next attempt.

By: Betsy

Betsy — Thu, 08 May 2008 19:21:24 +0000

Wow, that looks amazing! My family loves traditional quinoa, but we have never tried the red. Does it taste the same? I may have to get some next time we hit Whole Foods.

Thanks!
Betsy