I was recently introduced to Quinoa thanks
to a lovely friend who acquainted me with its nutritional benefits. Naturally, I did my research. Contrary to
popular belief Quinoa is not really a grain but a seed. Technically, called a pseudocereal,
Quinoa is a fantastic thing to have in your kitchen shelf. It is incredibly
nutritious, a rich source of complete protein. Additionally it is also a good
source of dietary fiber and phosphorus, magnesium and iron as well as calcium. And
if that’s not enough, it passes my “ooh so tasty” test with flying colours! Phew,
that’s a lot of motivation to replace your rice and couscous with quinoa! A must
have for vegetarians or the gluten intolerant.
I have selected to post this one as the
first quinoa recipe (looks complicated, but it really isn’t) since it is so simple, nourishing
and is a complete meal in itself. Don’t we love one meal dishes! I do, I do!!!
Ingredients
•
1 tablespoon olive oil and some
to spray the baking dish
•
1 red onion, chopped
•
1/2 cup sliced mushrooms
•
1 cup finely chopped carrots
•
1 cup finely chopped Zucchini
•
4 bell peppers, 1 cored, seeded
and cut into halves
•
1 cup uncooked quinoa, rinsed
and cooked according to package directions
•
1/2 teaspoon ground cinnamon
•
1/2 teaspoon hot pepper sauce
(tabasco)
•
1/2 cup od raisins
•
Salt and pepper to taste
Method
1. Preheat oven to 200°C. Grease a baking dish with oil then set
aside.
2. Heat oil in a large pan and add onion and cook until transparent.
3. Add mushrooms and cook until softened. Add carrots and zucchini
and cook for 4 – 5 minutes.
4. Add the cooked quinoa and toss in the rest of the ingredients. Remove
from heat.
5. Stuff quinoa mixture evenly among the bell peppers, gently
packing it down. Place on the baking dish and spray olive oil on the peppers
6. Cover with aluminum foil and bake for 45 minutes
Voila, your
meal is ready! Serve with Salad.
Note: The quinoa in this dish can be replaced by couscous too.
Serves 4Effort Level – Easy Peasy Lemon Squeezy
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