A couple of years ago I was looking for some good quinoa recipes. Mark isn't a fan of quinoa, but I really wanted to use it as a replacement for rice in my meals. I decided to throw together quinoa stuffed red peppers and they turned out pretty great.
I decided to pair my stuffed peppers with a black bean and corn salad. It is quite a delicious meal.
2 red bell peppers
2Tbsp olive oil
2 cups cooked quinoa
salsa (homemade or store bought)
1 can black beans
2 cups yellow corn
Quinoa Sutffed Bell Peppers
I make my quinoa in the rice cooker with just a little salt added to the water I cook it in. Start this before the rest of the food prep. Once the quinoa is cooked, add salsa to it until you are satisfied with the taste. I'm not good at measuring things out when I'm working without a recipe. I don't like to over do it with the salsa, just enough to taste it and keep the quinoa moist.
Cut your peppers in half and clean the seeds out, keeping the stems on. Coat the peppers with olive oil and a dash of salt, place in the oven at 350 until you notice them becoming soft (10-20 minutes). Fill the peppers with the quinoa and salsa mixture and place them in the oven for another 10-15 minutes. Add shredded cheddar to the top of the peppers and place back in the oven for one or two more minutes until melted. Garnish with a tablespoon of sour cream and guacamole. Yummy!
Black Bean and Corn Salad
Mix together one can of black beans (drained and rinsed) and 2 cups of cooked corn. Add one diced avocado and one or two tomatoes. Toss with a little salt and pepper.