Quinoa is one of the staples in my kitchen. I love how versatile it is. You can add it to salads, substitute it for rice or pasta, make energy bites with it, or even eat it like a hot cereal in the morning. It can act as both a starch and a protein at a meal, which can make meals quick and easy (especially because it doesn't take more that 20 minutes to make).
As I've mentioned before, quinoa is a great non-meat source of protein, it provides about 8 grams of protein per cup of cooked quinoa. It's also a great plant source of iron, as well as phosphorous and magnesium. It's a good source of fiber too (a little over 5 g per cup). It's no wonder some people consider it a super food.
Because quinoa is so easy to make, it's a great make ahead food to use later in the week. For this recipe I used 1 cup of uncooked quinoa, which makes about 3 cups of cooked quinoa. I only used half of the quinoa I made, which means I have enough for a whole new meal. (If you want a recipe idea for what to do with that leftover quinoa make sure to sign up for my email list, I'll be sending a great recipe out with the weekly email!)
Quinoa Stuffed Bell Peppers
5 large bell peppers
1 1/2 cups cooked quinoa
1 tablespoon canola oil
1/3 cup yellow onion, diced
2 large heirloom tomatoes, chopped
1 tablespoon ground coriander
1/4 cup + 1 tablespoon shredded cheese
Preheat oven to 425 degrees F. Cut the tops off of your bell peppers and take out the centers and seeds. I like to chop up the bell pepper top around the stem to add to the stuffing. Place the peppers in a baking dish so all of them can stand up without being squished.
Heat canola oil on a skillet and then add the onion (and peppers, if desired). Let simmer for 2-3 minutes until onion is translucent. Add tomatoes and stir. Sprinkle coriander and let simmer for 5 minutes. Mix in quinoa, allowing the quinoa to sop up the juice from the tomatoes, then add 1/4 cup of cheese.
Use a spoon to scoop the stuffing mixture into each pepper. Fill to the top of the pepper, then sprinkle some of the remaining cheese on each pepper.
Bake for 20-25 minutes until cheese is melted and pepper is soft.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.