I love Quinoa , it’s such a great alternative to rice. Ever seen it? Heard of it? I spoke to a couple people after making these stuffed peppers with them and they had never heard of quinoa before! I thought I’d give the quick run down on this super grain as I have another recipe coming up with it this week.
Quinoa is an ancient grain, thousands and thousands of years before us they were using this grain. Pronouced keen-wa, it is a wholesome grain, mildly flavored and first cultivated in Boliva. Being gluten free it is a wonderful new protein to try. Organic and non-GMO you have an excellent plant-based protein to boost up any recipe . It’s extremely versatile , and easy to use. You can use it in soups, casseroles, stews, even salads!
I love how quick it cooks, so much easier than rice. I know what you’re thinking- how hard is it to cook rice? Not hard, I’m saying with quinoa I have less chance of screwing it up then rice. Rice can be soggy or just not cooked through even though times up. Quinoa has never failed me, and always has a wonderful taste. I’ll be sharing it today in a recipe and another later in the week!
Now Foods has a Tri Color Qunioa I was delighted to try out ! I’ve never tried it before and am hooked! Love the flavor and taste of it. It’s a blend of white, red and black quinoa. It’s flavor is light, maybe nutty, but extremely mild, but just enough to make any dish really pop with a new play in flavors. It is , gluten, wheat, soy, nut and egg free. Certified organic you can easily add this into the family diet . Rich in protein and iron , you really can’t go wrong.
This recipe is extremely easy and quick . It’s been getting really hot here and, if you’ve been following the remodel- things are stressful as well. My time is tied up so dinners have been quick and easy ones. During the hot weather we also tend to eat much more lighter meals. I used nothing but vegetables and the quinoa for this recipe, I love meat stuffed peppers but it can be too heavy sometimes. Skipping the meat and loading up on quinoa I get my healthy dose of both vegetables and protein.
This can be a main dish, or a side to any meal.
- 2 Red or Green bell peppers
- 1/2 cup zucchini chopped or
- 1/2 cup yellow squash chopped
- 1/4 chopped onion
- 1/4 chopped green peppers ( if you used green peppers to stuff, chop red! but any pepper would do
- 1 cup cooked tri colored cooked Quinoa
- Avocado Oil
- 1 clove garlic minced finely
- Salt and Pepper
- Preheat oven to 375
- Cook the Qunioa according to the package. While the water is boiling cut the peppers and place on small baking sheet or small baking dish. Bake while the qunioa is cooking. Take the remaining vegetables and mix into bowl drizzled with Avocado oil. Season with pepper and salt, toss in the garlic. Mix and spread out into a small baking dish. place in the oven along with the bell peppers. The quinoa should be cooking by now in the boiling water. Move around the vegetables to bake on each side. Once the qunioa is finished cooking remove from heat and grab a bowl. Take the peppers and vegetables out of the oven. Mix a cup of the cooked quinoa and the vegetables together in a bowl. Once mixed up scoop evenly into the cut peppers. Serve right away
- You can add whatever vegetable is in season, chopped tomatoes tossed in at the very end would be a wonderful addition.