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.
Add quinoa and water in cooking pot and cook till quinoa is cooked well.
Cover a baking tray with foil and lay pepper tops and bottom. Cook for 25 minutes.
Meanwhile take a medium size pan, over heat it, add 1 tablespoon olive oil, thyme, garlic, onions, and spinach.
Cook for a few minutes until spinach is tender. Turn the heat off and add white wine vinegar.
Mix well and season with salt and pepper. Set aside.
In a large mixing bowl add quinoa, almonds, tomatoes, coriander leaves and celery and combine well.
Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.
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 TrailHailing 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.