We've been eating, well, not as well as we should have been eating lately. So on Friday we decided to kick off the weekend on a healthy note. I tried a roasted bell pepper stuffed with quinoa at Salt Creek Grille a few months back and LOVED it (though I am normally not a fan of quinoa, it's just too bland in most dishes). So I re-created it at home and came up with a very tasty, and extremely healthy dish.
Roasted Bell Peppers Stuffed with Quinoa (for 2)
1/2 tablespoon olive oil
1/2 yellow onion, chopped
1/4 cup diced scallions
1/8 cup minced garlic
Dash of salt and pepper
1/2 teaspoon of any spices you desire (we used rosemary and cumin, but any of your favorites will work)
2 red bell peppers
1 cup uncooked quinoa
*The great thing with this recipe is that you can add in pretty much whatever you have around the kitchen. Some people serve this dish with mushrooms, carrots, and zucchini in it. Others with lemon and cheese. If you add in larger vegetables or other foods, simply reduce the amount of quinoa by about 1/4 cup.
Directions
1. Preheat oven to 400 degrees.
2. Cut off the tops of the peppers, and remove seeds. Very lightly brush some oil on the outside and and inside of the red peppers. Place inside oven and allow to cook until sides are soft, but still in tact (and upright.)
3. While peppers are cooking, cook quinoa according to box directions.
4. While quinoa is cooking, sautee the onions, garlic, and scallions.
5. Add in spices and continue to mix.
6. Remove peppers from oven, and pour the quinoa mixture into the pepper shells. Place back in oven for 10 minutes.
5. Once quinoa is cooked, add it into the onions, garlic, and scallions. Mix well and add in spices.
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