Comments on: Red Quinoa Stuffed Peppers

By: Maggie Ortiz

Maggie Ortiz — Fri, 15 Apr 2011 00:41:14 +0000

I just made this the other night and it was amazing! I had never tried quinoa before but (before I went vegan) I used to love traditional stuffed peppers. IMO, this was even better! The quinoa cooked up fast and easy (I used veggie stock instead of water) and kale is absolutely delicious. I made 4 large peppers and ate them for 3 days straight and I’m still not tired of it.

By: Lisa

Lisa — Fri, 05 Nov 2010 17:49:49 +0000

These look wonderful. I like the fact that you could make this in stages if you wanted to – make quinoa one day, stuff peppers the next . Sometimes I have leftover cooked quinoa, and this would be a great way to use it up. Thanks!

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!