This website is meant for information purposes and should not in any way be a substitute for medical treatment. Always consult your personal physician for specific medical concerns.

Sunday, April 25, 2010

Quinoa Stuffed Peppers

This recipe is from Kate Sherwood. Its healthy, unique and when ingredients are in season, quite economical!

4 sweet bell peppers, halved lengthwise
3/4 cup quinoa, well rinsed
1 cup low sodium vegetable broth
1 15 oz. can no salt added diced tomatoes
10 oz. baby spinach
1 small clove garlic
1 oz. (6 tbs) grated Parmesan
1 large bunch basil(4 cups)
ground black pepper
1/4 tsp kosher salt
3 tbs boiling water
1/4 cup unsalted pistachios

Put the peppers skin side up on a lightly oiled baking sheet and broil on high until slightly charred and starting to soften, about 10 minutes. Remove the peppers from the oven and set them aside.

While the peppers are roasting, simmer the quinoa with the vegetable broth and tomatoes in a medium pot for 10 minutes. stir in the spinach in batches. Spoon the quinoa-spinach mixture into the roasted peppers.

To make the pesto, combine the garlic, Parmesan, basil, olive oil, pepper, and up to 1/4 tsp. salt in a food processor and pulse until finely chopped but not smooth. Stir in the boiling water. Top the filled peppers with the pesto and garnish with the pistachios. Serves 4.

No comments:

Post a Comment