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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers
Quinoa Stuffed Peppers
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Lunch , Dinner
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About this Recipe

This is a delicious and nutritious recipe seasoned with a dash of balsamic vinegar, salt and freshly ground black pepper. This dish maybe more of a side than a main but is quite filling nonetheless. The balsamic vinegar adds a touch of sweetness to the overall savory peppers and keeps the flavors light.

Ingredients & Quantity
  • 2 large bell peppers, cored and seeded, tops removed and reserved
  • 2 cups cooked quinoa
  • 5 to 5 1/2 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 2 garlic cloves, finely chopped
  • 1/2 an onion, finely chopped
  • 3/4 to 1 cup spinach, finely chopped
  • 1/2 teaspoon white wine vinegar
  • 1 tablespoon almonds or walnuts, finely chopped
  • 6 cherry tomatoes, finely chopped
  • A handful of coriander leaves (about 1/4 cup), finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
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How to cook?
  1. Preheat oven to 400 Degree Fahrenheit.
  2. Add quinoa and water in cooking pot and cook till quinoa is cooked well.
  3. Cover a baking tray with foil and lay pepper tops and bottom. Cook for 25 minutes.
  4. Meanwhile take a medium size pan, over heat it, add 1 tablespoon olive oil, thyme, garlic, onions, and spinach.
  5. Cook for a few minutes until spinach is tender. Turn the heat off and add white wine vinegar.
  6. Mix well and season with salt and pepper. Set aside.
  7. In a large mixing bowl add quinoa, almonds, tomatoes, coriander leaves and celery and combine well.
  8. Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.
  9. Stuff each pepper with the mixture and top with pepper lid. Serve warm.
Notes

Recipe developed for quinoaguru.com by Donna George - A happy Home-maker and mother to a 3 year old is a passionate foodie and culinary blogger. She blogs at The Culinary Trail Hailing from God's own country, Kerala; she lives in Bangalore with her husband and little daughter. Turning her passion for food into a profession, she is currently a Freelance Recipe Developer and Editor.

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