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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Hey, Dad, I Finally Like Spaghetti Squash!

No, this is not a picture of a sea anemone. It's spaghetti squash. And though my mom doesn't like it, she makes it all the time for my dad since it's his favorite type of squash. Her favorite, by the way, is buttercup. I know this because the three of us have the same conversation every year as if it's a revelation:

Dad: "What did you buy at the farmers' market this week?"

Me: "Some butternut squash."

Mom: "Ooh, yeah? I love butternut squash. But you know what's even better? Buttercup. You should try it."

Me: "Yeah, Mom, I have tried it, but I don't like it as much as butternut."

Mom: "How could you not like buttercup squash?!"

Dad: "You know what the best squash is? Spaghetti squash. Your mother makes it with tomato sauce and cheese. Oh, I love it like that. You should try it."

Me: "Yeah, Dad, I have tried it, but I don't like it as much as butternut."

Mom: "Oh, yes, your father loves that spaghetti squash. I don't. Blegh."

Dad: "How could you not like spaghetti squash?!" (Then, convinced that this is the year he will persuade me) "Well, you don't know what you're missing."



Well, Dad, you'll be happy to hear I finally agree with you. I didn't know what I was missing, until last week. My local supermarket had a sale on winter squash, so I ran right over to stock up on acorn and butternut, only to find a bin filled with a dozen spaghetti squash. Yeah, sure, I thought, that's cause no one wants it. Since I cannot pass up a bargain, I bought one anyway.

I had buyer's remorse the minute I got home. I didn't want it with tomato sauce. Let's face it, spaghetti squash is not the same as spaghetti no matter how hard you try. Then I thought of making an herb pesto but was all out of sage. And that's when it hit me. My favorite way to eat real spaghetti is with butter and salt.


Once the squash was cooked, I excitedly scooped out the cooked flesh, which is the best part of cooking spaghetti squash anyway. Then I added butter, salt and black pepper, and some grated Reggiano-Parmigiano.

It was good. OK, it was better than good. It was delicious. It tasted like, well, spaghetti. The firm luminescent gold strands of flesh become deliciously coated with melted butter just like pasta. For a richer more savory flavor, sprinkle some fresh thyme, rosemary, or parsley on the squash before serving. This is a simple, fresh, and comforting side dish that I'll be happy to make again.

My parents and I will likely have our annual squash talk this week. I have a feeling it's going to end a little differently this year though. So, what's your favorite squash?

Baked Spaghetti Squash with Butter and Cheese

Makes 4 servings
Print recipe only here.

1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional

Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender.

Using a fork scrape the hot flesh from the squash and place in a bowl. Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss until well combined. Garnish with remaining 2 tablespoons cheese and herbs, if using. Serve immediately.

You might also like:

Olive Oil, Caramelized Onion, and Sage Sweet Potatoes




Roasted Acorn Squash with Medjool Dates and Toasted Almonds

• Spaghetti Squash New Mexican from Karina's Kitchen
• Spaghetti Squash with Garlic, Parsley, and Parmesan from Coffee & Vanilla

I'm sending this to Scott of Real Epicurean who is the hosting this week's Weekend Herb Blogging, now managed by Haalo.

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