Fruity Quinoa Stuffed Peppers Are Here to Stay

When I first wrote about quinoa two years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no longer just the baby of vegans; it has gone mainstream.

Case in point: the Point Loma, CA Trader Joe's last Sunday. As I was looking for some whole wheat couscous, I overheard the guy next to me say to his wife, "Hey, hon. Is this the keen-WAH you want?" He pronounced it perfectly, without the slightest hesitation. Of course, I had to look. No, he wasn't dressed in a chef's jacket and orange Crocs. In fact, he was a military guy --there's a naval base in Point Loma -- tall and muscular with a crew cut. And his carriage had lots of red meat and eggs in it, not tofu or sprouts.

I couldn't help but think what a great poster child he would be for the Whole Grains Council. I suddenly envisioned the commercial: a buff Navy guy pushes away his breakfast Wheaties and eats a bowl of quinoa instead. Then the camera cuts to him commandeering a naval ship or jumping out of an aircraft into the ocean for a dramatic rescue. Then the voice-over says: Quinoa. The REAL breakfast of champions. Then it ends with the camera zooming in on the guy in his white sailor's uniform, which every woman in America will find both sexy and endearing. Oh, yeah, baby. This is golden.



What makes quinoa so special? Quinoa is high in complete protein, meaning that it includes all nine essential amino acids. But don't eat it just because it's good for you; eat it because it's just plain good. Though quinoa is technically a seed, it is used as a grain. Cooked quinoa is delicately fluffy with a mildly nutty flavor and can be used in dishes ranging from salads and soups to cereals and stuffing.

My current favorite is today's recipe for healthy fruity quinoa stuffed peppers. I have made these stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing that is studded with chewy apricots, tangy cherries, and crunchy pistachios. Pair with side salad for a substantial vegetarian meal, or serve as a side dish with a chicken, pork, or seafood entree.

If the Whole Grains Council turns me down, I think I'll head straight to the Naval base. After all, I just bought this adorable crisp white and navy sun dress that I'm just dying to wear.



Fruity Quinoa Stuffed Peppers
Makes 4-6 servings
Print recipe only here.

1 cup uncooked quinoa
2 1/2 cups water
2 teaspoons olive oil, plus a little extra for drizzling the stuffed peppers
1 large shallot, finely diced
2 celery stalks, finely diced
1/2 cup dried Turkish apricots, diced
1/3 cup dried tart cherries, chopped
1/4 cup unsalted pistachios, coarsely chopped
1/4 teaspoon ground cinnamon
2 teaspoons fresh minced ginger
a generous amount of salt and freshly ground black pepper
2 tablespoons chopped fresh mint, cilantro, or parsley (my favorite is mint)
6 small (about 3-4 inches tall) or 4 large (about 5-6 inches tall) red, yellow, or orange bell peppers

Preheat oven to 350 degrees F.

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a medium saucepan over high heat, add quinoa and water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 2 cups cooked quinoa.

In a small skillet over medium heat, warm 2 teaspoons olive oil. Add shallots and celery; saute 2-3 minutes, or until shallots are translucent. Add diced apricots and cherries, and saute 1-2 minutes. Add pistachios, cinnamon, ginger, salt and pepper, and fresh herbs. Stir together and heat through. Place in a large bowl. Add cooked quinoa, and toss until well combined. Taste the stuffing and adjust seasonings as necessary.

Wash and dry the peppers. Using a pairing knife, remove the stem, core and seeds. Divide the stuffing equally among the peppers. Place stuffed peppers in a casserole or similar baking dish and drizzle the tops with 1 teaspoon extra virgin olive oil.

Bake for 40-45 minutes, or until peppers are softened and wrinkly and a few brown spots appear on the skin. If the stuffing is browning too much, cover the tops of the peppers with a piece of aluminum foil. Serve hot or at room temperature. Garnish with chopped fresh herbs, if desired.

You might also like these other healthy whole grain dishes:

Mediterranean Wheatberry Salad with Lentils and Chickpeas




Shrimp, Pineapple, and Kashi 7 Whole Grain Pilaf Salad




Warm Bulgur Salad with Beets, Fennel, and Oranges





Here are more great stuffed pepper recipes:
Kalyn's Southwest Stuffed Peppers
Psychgrad's Orzo Stuffed Peppers
Susan's Stuffed Peppers

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Breakfast Quinoa, Canyons, and Bears, Oh My!

Four years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the outstanding cuisine we enjoyed along the way.

Of all the meals we savored, breakfasts were the most memorable. We had spicy veggie burritos, creamy skillet eggs with chiles, and crunchy blue corn French toast; each morning got better and better.

One morning we rose extra early to go for a hike. We drove to a trail on the outskirts of Flagstaff -- a small yet vibrant college town with great bookstores, niche restaurants, and lots of students wearing hemp clothing. After a grueling hike in which we encountered brown bears and fossil remains (alright, maybe not bears, but we did see several freakishly large squirrels), we made it back to town famished.

We hit the first breakfast spot we found. An enticing aroma of freshly roasted coffee lured us straight into the front door of Macy's European Coffeehouse, Bakery & Vegetarian Restaurant, a quirky eatery offering a delicious array of healthful vegetarian dishes.

Despite my gnawing hunger, in typical fashion, I couldn't decide what to order. As I was debating, a groggy voice behind me said, "Get the breakfast couscous. It's the best thing here." I turned around, and the voice came from a young guy who had an eerie resemblance to Leo from That '70's Show, with long hair and John Lennon glasses.

"Really? I was thinking of getting the steamed eggs," I replied. "Oh, yeah. The steamed eggs. Those are like the best thing here." He wasn't helping. Thinking quickly before we went into hypoglycemic shock, Jeff ordered both the couscous and the steamed eggs for us to share.

As we were leaving, I noticed another guy eating something that looked like a burrito. I said, "Hey, that looks good, what is it?" He replied, "The breakfast burrito. It's the best thing here, man."

Since this is a high-protein, high-fiber breakfast that is great for a post-hike boost, I'm sending it to Suganya of the beautiful Tasty Palettes who would like your healthy breakfast ideas for this month's Weekend Breakfast Blogging.

Though Macy's used couscous with apricots, raisins, and almonds, feel free to substitute any dried fruits and nuts you prefer. Since I love, "the super grain," quinoa, which is higher in protein, I often use it instead of couscous. My current favorite combination is dried cherries, raisins, and pecans, but I also recommend dried cranberries, raisins, and pistachios.


Breakfast Quinoa with Dried Cherries, Raisins, and Pecans
Makes 2 main or 4 side servings
Yields about 2 1/2- 3 cups
Print recipe only here.

1/2 cup dry quinoa, rinsed
1 1/4 cup boiling water
1 tablespoon Smart Balance light buttery spread, melted
1 tablespoon brown sugar
1/4 teaspoon pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 cup dried cherries
1/8 cup mixed raisins
1/4 cup pecans, lightly toasted

To toast the pecans, place in a small, dry skillet over medium heat. Shake the pan handle in a back-and-forth a few times for about 2 minutes, or until nuts are lightly toasted and fragrant.

In a small, heavy bottomed sauce pan, bring water to a boil. Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). Add the rinsed quinoa to the sauce pan, bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa absorbs the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. They should maintain a slight crunch when cooked.

Meanwhile, in a small pan over medium-low heat, add butter, brown sugar, salt, cinnamon, and vanilla. Stir until melted. Pour over cooked quinoa, and add dried fruit and nuts. Toss until combined. Serve hot or at room temperature.

You might also like these other healthy breakfasts:

• Heuvos Rancheros with Salsa Verde (egg whites can be substituted)
• Potato, Pepper, and Onion Frittata (egg whites can be substituted)
• Ginger-y Cranberry Walnut Scones (Heart-Healthy & Low Fat!)
• Honeyed Orange Ginger Muffins, Quat Optional

Finally, be sure to check out Ann's delicious Breakfast Couscous and Michelle's Warm Quinoa Breakfast Cereal.


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