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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Easy and nutritious quinoa jazzed up with mushrooms and onions and stuffed into peppers. This can be made without the peppers (or chopped up into the quinoa instead) and served as a side dish. Ingredients:
3 medium-large bell peppers, any color |
3/4 cup dry quinoa |
1 can vegetable broth (or 2 cups) |
1 package mushrooms, any variety, sliced |
1/2 onion, diced |
1 garlic clove, finely diced |
salt/pepper to taste |
olive oil |
Directions:
1. Preheat the oven to 375*.
2. Cut the peppers in half length-wise and take out the seeds.
3. Place onto a lined cookie sheet face up and salt the insides.
4. Pre-cook the peppers while you prepare the stuffing.
5. In a medium saucepan, add a little olive oil and sauté the onions, garlic, and mushrooms on low-med low until soft.
6. Salt and pepper the veggies, then add the quinoa.
7. Stir 1 minute to coat in the olive oil.
8. Add the veggie broth and cover.
9. Simmer on low per package directions (about 15 minutes).
10. Once the peppers have softened and slightly browned in the oven, remove them and stuff with the quinoa mixture.
11. Cook approximately 10-15 mins more until the quinoa is a little browned on top.
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