Tag Archives: quinoa

Quinoa Stuffed Peppers

I haven’t been doing much experimenting in the kitchen over the last few months – an incredibly busy summer spilled over into fall – which helps to explain the dearth of posts with new recipes. A couple weeks ago we had some friends over for dinner, so I had to get back into the kitchen!

Originally, I thought we should do Mexican since we were having a mix of vegetarians and meat eaters over – we’d be able to give people the option to pick and choose what they wanted. Chris overruled me when he suggested that he make a pot roast instead – the perfect meal for a chilly fall night, and one that I have yet to master. (I have tried and tried and tried to perfect cooking beef, in a form other than “ground,” to no avail. I leave these types of dishes up to him!)

To make sure everyone had something to eat, I decided to whip up some quinoa stuffed peppers to round out the main course. I also decided to stalk Chris while he was making the pot roast so hopefully I could pick up a thing or two. Unfortunately, he kicked me out of the kitchen so I didn’t learn any of his firehouse cooking secrets. (That just ensures that he will always cook these things for me… right?)

Anyway, dinner was a success – we had plenty of food and everyone left full and happy – and the stuffed peppers turned out great!

Quinoa Stuffed Peppers

Vegetarian quinoa stuffed peppers!

I started with this recipe from Vegetarian Times.com – the only modifications I really made were removing a couple of ingredients.

Ingredients

  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 1 clove garlic, minced (1 tsp.)
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 3 large carrots, grated (1 ½ cups)
  • 3/4 cups grated reduced-fat pepper Jack cheese, divided (optional)
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions

  1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
  2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.
  3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
  4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour.
  5. If desired, uncover and sprinkle half of the peppers with the remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned.
  6. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

 

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Quinoa Salad

It’s the end of July – when did that happen?! I love summer – aside from the great weather, there is always something going on. Lately it’s been weddings, but when we’re not celebrating nuptials with our friends, there are boat rides, beach trips, and barbeques to keep us occupied. Therein lies the rub: with so many things going on, it can be hard to find time to reset. We pretty much put aside most projects at the house, and I also find that I cook a lot less. It makes me sad that I’m less adventurous in the kitchen during the warmer months, but it also forces me to find easy and light dishes that will keep me going through the summer madness.

After pinning about 3,000,000 recipes for a quinoa salad on Pinterest, I ended up making one up using the fresh vegetables I picked up at the market and what I had in the pantry. You could put most vegetables in here and it would be good, no matter what. I threw together a lime-cumin dressing, similar to the one I made for the corn and black bean salad, and it was all pretty painless.

Quinoa salad with summery vegetables

Ingredients

Salad

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 tbsp. fresh cilantro, chopped
  • 1 cup of quinoa, cooked

Dressing

  • 1 tbsp. of olive oil
  • 3 tbsp. of lime juice
  • 1 tsp. of cumin
  • salt and pepper to taste

Directions

  1. Combine chopped vegetables, cilantro, and quinoa in a large bowl. Mix well.
  2. Combine dressing ingredients in a small bowl. Mix well, using salt and pepper to taste.
  3. Pour dressing over salad, mix well, and serve.

If serving this as a side, it makes quite a bit – the leftovers stayed really well in the fridge. Happy summer!

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