PORTIONS: 4
1 PORTION = 125 CALORIES
INGREDIENTS
4 bell peppers any color
½ cup three colors quinoa
1 cup water
½ tsp. salt
1 tbsp. olive oil
1 diced shallot
1 minced garlic clove
1/3 cup diced orange pepper
1/3 cup diced red pepper
2 tbsp. raisins
¼ cup chopped walnuts
1 tbsp. chopped parsley
METHOD
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 and serve.
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.
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