Quinoa* is gluten free, so we used it the other night.
Serves 4
Preheat 350F (175C)

1/2 cup or more (120 g) chopped onions
2 Tbs. (30 ml) olive oil
1 Tbs. (15 ml) ground cumin
2 mined cloves of garlic
1 cup (240 ml) frozen or fresh spinach
1 1/4 cups (300 g) can diced organic tomatoes; drained and save the liquid
3/4 cups (180 g) each: a can of organic black beans; quinoa (save the extra for later or use already cooked rice; grated cheese (dairy free works too)
1 cup (240 ml) grated organic carrot
2 large organic red peppers, halved lengthwise, remove the ribs

1. Heat oil in a sauce pan over medium heat.

2. Add the onions and cook 5 minutes.
3. Add the cumin and garlic, sauté 1 minute.
4. Stir in spinach and drained tomatoes. Cook 5 minutes until the liquid has evaporated.
5. Stir in black beans, quinoa, carrots, and 2 cups (480 ml) water. Cover and bring to a boil.
6. Reduce heat to medium-low and simmer about 20 minutes, until the quinoa is tender.
7. Stir in 1 cup (240 ml) cheese. Season with pepper.

option: If using cooked grains, add just the ingredients, do not cook.


8. Pour liquid from tomatoes in bottom of a baking dish.

9. fell each bell pepper half with 3/4-cup (180 ml) quinoa mixture. 
10. Place in the baking dish. Cover with foil, bake about 40 minutes.
11. Uncover the dish, sprinkle each pepper with 1 Tbs. (15 ml) remaining cheese.
12. Bake 5 more minutes, until tops of the peppers are browned.
13. Let them stand 5 minutes out of the oven.
14. On the serving plate, drizzle each with pan juices before serving.

*Quinoa is closely related to beetroots, spinach, and tumbleweeds; it is high in protein. Quinoa was domesticated by people in the Andes nearly 3 000 years ago. 

quinoa plants

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