In the Kitchen
Recipe courtesy of Solana Nolfo, founder ofView the Recipe
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.
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.