Stuffed quinoa peppers, a recipe for healthy eating and enjoyment

Total: 35 min Diners: 4

Quinoa is one of those foods that have come to stay in our diet. It is increasingly easy to find it in stores and its versatility in the kitchen arouses more and more interest, in fact, it is one of the most popular ingredients on the internet when looking for recipes. And part of its success is due to the fact that it allows us to prepare rich and healthy dishes like these quinoa stuffed peppers.

Ingredients

. White quinoa, 1 cup Vegetable stock, 2 cups and 3 more tablespoons for the dressing Red bell pepper, 1 Green bell pepper, 1 Carrot, 1 Onion, 1 Roasted piquillo peppers, 16 Apple cider vinegar, 2 tablespoons Extra virgin olive oil, 3 tablespoons Raisins, 20 (optional) Chopped fresh mint leaves, 10 (or a teaspoon of mint sauce) Salt

How to prepare quinoa stuffed peppers

This is not the first time we prepare recipes with quinoa, an ingredient that can be used as a substitute for rice in many recipes because its cooking is very similar.

Step 1

Wash the quinoa thoroughly under cold running water using a very fine mesh strainer. It is important to rub the grains well against each other while rinsing to remove the saponin, a substance that coats the grains and that, apart from having a bitter taste, can be indigestible to many people.

Step 2

Heat a tablespoon of EVOO in a saucepan over medium-high heat and add the well-drained quinoa. Toast it lightly turning it for a couple of minutes and add the two glasses of vegetable broth, wait until it comes to a boil and lower the heat so that a light boil is maintained. In about 15 minutes it will be ready.

Step 3

While the quinoa is cooking, cut the Vegetable Recipes and sauté them for 5 minutes in a non-stick pan with a tablespoon of EVOO. When they are ready, set them aside.

Step 4

In a bowl, prepare the dressing by mixing the remaining two tablespoons of EVOO, the apple cider vinegar, the rest of the vegetable stock, the mint and the raisins. Whisk well until the liquid is emulsified. To do this comes in handy the little trick of putting it all in a small glass jar, cover it and shake with joy.

Step 5

When the quinoa is ready, we pass it back to the strainer and cool it under the tap to cut the cooking, drain it well and mix it with the sautéed Vegetable Recipes and the dressing. Taste and adjust the salt if necessary. Set aside.

Step 6

Remove the piquillo peppers from their packaging and dry them with kitchen paper being very careful not to break them. Fill them generously with the quinoa we have prepared and place them in a serving dish. Another option is to serve them individually with some green sprouts.

Notes

The result is a perfect starter or first course to take care of yourself and is also suitable for vegans, celiacs and lactose intolerant people. As this recipe does not include any protein ingredient, the second course must contain a full protein ration.