Stuffed peppers with three colors quinoa walnuts and raisins. Slice off top of the peppers and remove the seeds. And interestingly, the colors of all ingredients match the Mexican national flag (green, white, and red): The poblanos. In a large mixing bowl, add the cooked quinoa, lentils, spinach, corn, salt and pepper.
Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until.
The bulk of her stuffing is steamed quinoa enlivened with sweet caramelized onions, yellow raisins, and wholesome kale.
She adds a bit of garlic and cumin for earthiness, but otherwise leaves it well enough alone.
You can have Stuffed peppers with three colors quinoa
walnuts and raisins using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Stuffed peppers with three colors quinoa walnuts and raisins
- It's 4 of bell peppers any color.
- It's 1/2 cup of three colors quinoa.
- You need 1 cup of water.
- You need 1/2 tsp. of salt.
- It's 1 tbsp. of olive oil.
- Prepare 1 of diced shallot.
- It's 1 of minced garlic clove.
- Prepare 1/3 cup of diced orange pepper.
- Prepare 1/3 cup of diced red pepper.
- Prepare 2 tbsp. of raisins.
- It's 1/4 cup of chopped walnuts.
- It's 1 tbsp. of chopped parsley.
A hot oven adds char and deeper flavor to the peppers, making this cute entree worlds away from the heavy original. Walnut Quinoa Stuffed Peppers combines three nutritional superfoods: Bell Peppers, Quinoa and Walnuts. Stuffed peppers work great as a stand-alone lunch dish or as a side dish. The combination of textures - juicy pepper, soft quinoa, crunchy walnuts and gooey melted cheese really make for an enjoyable eating experience.
Stuffed peppers with three colors quinoa walnuts and raisins instructions
- In a small pot boil the water with salt. Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes..
- Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute. Add peppers, raisins, walnuts and cook for 2 more minutes. Stir in the cooked quinoa..
- Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil..
- Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish. Preheat the oven at 450° F. Bake the peppers for about 15 minutes and serve..
Moroccan quinoa stuffed peppers from Nutrition Stripped These red peppers feature a bit of sweetness and warmth from goji berries and raisins, with a dramatic twist from using black quinoa. The contrast alone makes this veggie option a feast for the eyes and the belly, and it's vegan-friendly. See recipes for Stuffed peppers with three colors quinoa walnuts and raisins too. You can substitute quinoa for the rice in just about any dish, which is great since it has more than twice the amount of protein than rice and is easily digested. I could rave about this tiny ancient grain, but will refrain and save that for another time.