Quinoa

Ingredients:

• 1 cup uncooked Quinoa
• 1/2 cup diced cucumber
• 1/2 cup diced green peppers
• 1/3 cup onion
• 1 vegetable (or chicken) broth cube
• feta cheese
• greek dressing

1. Boil 2 cups water with vegetable broth cube. Once boiling, add quinoa.
2. In the meantime, cut vegetables.
3. Once water is absorbed, remove quinoa and add vegetables, feta and dressing.
4. Can be 2 servings, as Quinoa expands.
5. Serve and enjoy!

 

Ingredients:

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 can black beans, rinsed and drained (about 1 cup or so)
• 1 carrot, shredded
• 2 celery stalks, finely diced
• 1/2 onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup corn
• 1/2 cup water chestnuts, diced
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp seasoning salt
• salt & pepper
• 1/8 tsp cayenne pepper
• 1/2 cup tomato sauce
• 7 sweet peppers, any color
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Tex Mex blend cheese, shredded

1. Preheat oven to 350. Line a 9 X 13 pan with parchment paper, set aside.
2. Cook quinoa in a pot with the 2 cups of water until done. Set aside.
3. In a large saucepan; mix black beans, carrot, celery, onion, garlic, peas, corn, water chestnuts, and spices. Cook over medium heat until veggies are soft and mixture is heated through, about 10 minutes.
4. Stir in cooked quinoa and tomato sauce. (You can use more tomato sauce if you like. It just acts as a bit of a binding agent BUT if you like saucier peppers then, by all means, add more tomato sauce!)
5. Cut tops off of peppers and place in prepared 9 X 13 pan.
6. Sprinkle 1 Tbsp of the Parmesan cheese into the bottom of each pepper.
7. Fill peppers with the quinoa mixture. Top with 1 Tbsp of the Tex Mex cheese.
8. Bake at 350 for 35 – 45 minutes. Until pepper is browned around the top and has softened.
9. Serve hot.

Depending on the size of your peppers you will get between 6 to 8 peppers out of this recipe.

Recipe found on Jo and Sue