Quinoa salads are a go-to in any healthy kitchen.
The gluten-free ancient grain is high in protein and its mild flavor goes well with pretty much anything. You can basically throw any combination of vegetables, beans, cheese, or diced meats in it and end up with a balanced, tasty meal.
But this recipe’s great for if you get bored of the salad style or want to add a little extra pizazz to serve quinoa to guests.
Basically, you make the same old quinoa salad and stuff it in a pepper. Baked, the peppers get a little soft and their flavors release even more.
It’s an extra step, but it’s an easy, worthwhile one. Pro tip: Double or triple the recipe and tote a leftover pepper to work for lunch the next day.
INGREDIENTS
- 1 red or green bell pepper
- 1/3 cup cooked quinoa
- 1/3 cup tomatoes, chopped
- 1/3 cup zucchini, thinly sliced
- 1 tablespoon basil, minced
- 2 tablespoons parmesan cheese, grated and divided
- 1 tablespoon pine nuts, divided
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon garlic, minced
- to taste salt
- to taste freshly ground black pepper
DIRECTIONS
- Preheat oven to 375 F.
- Cut top off bell pepper and remove seeds and ribs, leaving remaining pepper intact. Trim bottom slightly, if necessary, so pepper will stand up straight.
- Combine quinoa, tomatoes, zucchini, basil, 1 tablespoon of cheese, 1/2 the pine nuts, lemon juice, oil, and garlic in medium bowl. Season with salt and black pepper to taste.
- Place bell pepper in baking dish and add enough water to come halfway up sides of dish.
- Cover with foil and bake for 30 minutes. Top pepper with remaining 1 tablespoon of cheese and remaining pine nuts and bake, uncovered, for 15 more minutes or until cheese is melted and the nuts are golden.
WHY WE LOVE THIS RECIPE
In addition quinoa’s protein value, Bell peppers are a great source of vitamin C, while zucchini and tomatoes are two veggies that, thanks to water volume and fiber, help fill you up (to prevent overeating). It also contains a long list of other healthy veggies and herbs, like garlic, basil, and parsley.
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