Recently, I have been loving quinoa.
It's really good for you, filling, and easy to work with.
This recipe is simple, delicious, and pretty quick.
Quinoa Stuffed Bell Peppers
4 Red Bell Peppers
1 c. Uncooked Red Quinoa
2 c. Chicken Broth (you can also use water, but the chicken broth gives the quinoa a wonderful flavor)
1 can black beans
1 c. corn
1/4 c. Monterrey Jack Cheese
1 tsp garlic salt
1 can Red El Pato Sauce (or other enchilada sauce)
Sour Cream to serve
1. Rinse the quinoa well. There is no need to soak, but rinsing is important.
2. In a medium sauce pan, bring liquid and quinoa to a boil. Cover, and reduce heat. Simmer for 20 minutes. If you are using water, all of the liquid will be absorbed. If you are using chicken broth, you will still have quite a bit of liquid that you will need to drain off.
With Chicken Broth With Water
4. Pour El Pato Sauce in a 9 x 13 pan
5. Fit pepper halves into pan. If you like the peppers a little bit more tender, bake them at this point for 10 minutes at 350. I like them a little bit crunchier, so I don't pre bake them.
6. Drain and rinse your black beans.
7. Combine quinoa, black beans, cheese, corn, and garlic salt.
8. Fill peppers with the mixture.
Serve with the enchilada sauce and a dollop of sour cream. These are also really good with some sliced avocado. I just didn't have avocados this time around. This recipe is super high in protein, but meatless. I really enjoyed it, and Brad even likes it! He usually doesn't like peppers, but he really like these! If you have never cooked with quinoa before, this is a great recipe to try! It is simple, and delicious. I really do recommend cooking the quinoa in chicken broth. It gives it such a great flavor!
On a personal note, I may have jumped the gun on my Spring Has Sprung post.
It snowed yesterday.