Friday, October 26, 2012
Tonight I made this recipe that is tasty, filling and easier to make than it looks. Feel free to play around with it a bit and substitute other vegetables or switch out the quinoa for another grain, such as brown rice. This recipe serves two.
2 red peppers
1/2 C. quinoa
2 Tbsp extra virgin olive oil
1/2 C. onion, minced
1 clove garlic, minced
1 cup fresh or defrosted frozen corn
1 cup spinach, chopped
1/2 tsp dried basil (or substitute fresh if you have it!)
1/4 tsp dried oregano
salt & pepper to taste
1/2 C. finely shredded cheese (cheddar, mozzarella, or Mexican blend all work)
Meanwhile, slice top off of red pepper and remove seeds and membranes.
Heat olive oil in skillet on medium high. Add onion and sautée until translucent. Add garlic, corn and spinach. Season with basil, oregano and salt and pepper to taste. Sautée 1 to 2 minutes. Remove from heat and stir in quinoa and then cheese.
Fill peppers with quinoa/veggie mixture and replace their tops. Bake in shallow baking dish (uncovered) for 20 minutes.
Print a Grocery List for this recipe.