Recipe: Quinoa-Stuffed Red Peppers

Serves 2

Ingredients:

  • 2 red bell peppers
  • 4 oz feta cheese, crumbled

Filling:

  • 1 cup dry quinoa
  • 1 can chicken stock (or about two cups)
  • 1/2 vidalia onion, diced very thin (since you’re cooking it, you could use a hotter onion if you want)
  • 1 (HUGE) clove of garlic, minced
  • a few shakes of dried parsley

Instructions:

  1. Bring quinoa and chicken stock to a boil and then reduce to a simmer and cover.  Chop onion and garlic while it’s heating up
  2. After about 7 minutes, add the onion, garlic, and parsley to the quinoa.  Stir and cover for 10 more minutes
  3. Halve the peppers and remove the seeds and ribs (while leaving the pepper intact to make the “bowl” shape).
  4. Once the moisture is absorbed in the quinoa, fill each pepper with some of the mix.  Let it mound up over the edge of the pepper (You will end up with leftover quinoa.  Save it for lunch the next day!)
  5. Top each filled pepper half with 1 oz feta.
  6. Bake at 400* in toaster oven for 20 minutes

Note:  I do not recommend that you add salt to this if you’re using canned chicken broth.  It’s salty enough.  You will probably need to reduce the temp if you cook them in the big oven.  We were trying to reduce the heat in the house and save electricity.  Honestly, if you’re just making enough for two, the toaster oven has plenty of room.  You’ll know it’s done because the feta will be browned on top and the quinoa will be a little crunchy.  That top layer was the best part:-)

Recipe: Summer Quinoa Salad

A little late, I know.  But here she goes!

Serves 1

  • 1 cup quinoa, prepared by package instructions
  • 1/4 slicing tomato, diced
  • 1/4 vidalia (or other sweet onion), diced
  • 1/4 an english cucumber, diced
  • 1/4 yellow (or red or orange) bell pepper, diced.
  • 2 oz feta cheese, crumbled
  1. Chill the quinoa after preparing; an hour or so in the fridge would probably do.  You could also make the quinoa the night before.
  2. Mix all ingredients in a bowl.
  3. Eat up!

I probably wouldn’t use a green bell pepper in place of the red/yellow/orange…mild flavors are key here…the feta cheese should be the only strong flavor.  Feta and cucumber go particularly well together, so this was a winner in our house.  You could halve the serving and use it as a side dish, or you can do like I did and demolish the whole thing.

I’ve read lots of complaints that quinoa is too bland…I didn’t find it to be that way at all!  It is a mild flavor, but it’s a little nutty, a little like corn, and has a great texture…a perfect base for something like this!

I’f I’d had them, I would have added some chopped kalamata olives to give it a Greek feel, but it’s still awesome as-is.

Enjoy, peeps.