We’ve found a secret ingredient that we’ve been using a lot lately – quinoa. It’s one of those super foods, but unfortunately does not have super powers as this commercial suggests…
However, quinoa is simple to make, insanely healthy, and super easy to mix into meals as we did with today’s recipe. According to the Whole Grains Council (yes there is such a thing) there are multiple health benefits:
- Quinoa is a more nutritious option for gluten free diets
- Quinoa may be useful in reducing the risk for diabetes
- Quinoa helps you feel fuller longer
Oh, did you know there is a poem for quinoa too:
Quinoa, quinoa my favorite whole grain, boiled or toasted, seasoned or plain,
High in protein, gluten free, rich in iron and vitamin B,
Full of fiber and a nutty flavor, easy to cook and a pleasure to savor,
Overshadowed by couscous, barley, and rice, the less-popular quinoa is twice as nice.
It’s fluffy and versatile; add veggies or beans, or make pudding, cold salads – nearly any cuisine!
I could eat it daily, again and again, this healthful quinoa, “the mother grain!”
-Denise M. of Tallahassee, FL
If you have any other great ideas to incorporate quinoa into a dish please let us know!
Quinoa Stuffed Peppers
First, you’ll want to make a big batch of quinoa ahead of time. Cooked quinoa keeps for up to a week in the fridge. The easiest way to cook a batch of quinoa is in the microwave. We first add 1 cup of quinoa to 2 cups of water (or stock) in a large mixing bowl and microwave 5 minutes at 100% and then an additional 8 minutes at 60%. Set aside for a few minutes to cool down.
After the quinoa cools down, add in half a can of black beans and half a can of corn (make sure to rinse them first). Then you are going to hit this with 1/2 tablespoon of cumin, 1 teaspoon oregano, 1/2 teaspoon salt, 1 teaspoon of black pepper and 1 teaspoon paprika. And if you are feeling lazy just use a packet of taco seasoning, we’ll forgive you this one time.
You’re pretty much done at this point. Just stuff two peppers, top with a sprinkle of cheddar and bake in a 350F oven for 20 minutes or until the peppers are tender.
Serve and enjoy!
- 2 cups cooked quinoa
- ½ can corn, rinsed and drained
- ½ can black beans, rinsed and drained
- ½ tablespoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 2 bell peppers, halved lengthwise
- ½ cup shredded cheddar cheese
- Preheat your oven to 350F.
- In a large mixing bowl, mix together the quinoa, corn, beans, cumin, oregano, salt, pepper and paprika.
- On an aluminum foil lined baking sheet, stuff the bell pepper halves with equal portions of the stuffing mixture. Top with the shredded cheddar cheese.
- Bake for 20 minutes or until the peppers are nice and tender.
- Serve and enjoy!