Sometimes melding the adjectives "healthy" and "delicious" can create an oxymoron.
There's no doubt this recipe is healthy, but it's also very delicious.
First, lightly "toast" the quinoa in a dry, heated skillet.
Just until the grain becomes fragrant.
You'll need a heaping half-cup of diced onions
(this is half an onion).
Saute the onion in a little butter
(switch to olive oil to make it vegan).
Add two cups of low-sodium chicken broth (or stock),
a teaspoon of curry powder,
and a 1/2 teaspoon of ground cumin.
Bring it to a boil.
Add the toasted quinoa.
Let it simmer for about 20 minutes, or until the broth is
absorbed and the quinoa is fluffy.
While the quinoa is cooking,
prepare the peppers.
Lop off the "lid" of a pepper,
and remove the seeds and the white "ribs".
If you want it to sit level,
carefully nip off a little of the bottom.
We're going to bake the peppers a little to soften them.
Spray the insides with olive oil.
And sprinkle with salt and pepper.
Bake at 400 for about 15-20 minutes.
Add 2/3 cup of cooked lentils to the quinoa.
(Also mix in about a tablespoon of minced cilantro.)
Stuff the softened peppers, and serve hot.
Healthy and delicious!
Curried Quinoa-Stuffed Peppers
1 cup quinoa
2 tablespoons unsalted butter (substitute olive oil to make it vegan)
1/2 cup finely chopped onion (about half of a small onion)
2 cups hot low-sodium chicken stock (or broth)
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 tablespoon minced cilantro
2/3 cup hot cooked lentils
salt to taste
pepper to taste
4 bell peppers
To prepare the Curried Quinoa filling:
Rinse the quinoa under running water. Shake to expel water. Place the quinoa in a dry cast iron skillet over medium-high heat. Toast, shaking the pan back and forth constantly, until the quinoa gives off a fragrant aroma. Do not allow it to burn. Turn out into a small bowl and set aside.
Melt the butter in a heavy 3-quart pot over medium heat. Saute the onion until wilted and transparent, about 10 minutes. Pour in the hot chicken stock, curry powder, cumin, and quinoa. Bring to a rapid boil. Reduce heat to medium-low, cover pan, and cook until liquid is absorbed, about 12-15 minutes. Remove from heat and stir in the cilantro and lentils.
Slice off top of peppers. Scoop out seeds and remove white "ribs" with sharp knife. Spray with olive oil, season with salt and pepper, and bake at 400 degrees for about 15-20 minutes, until soft. Remove from oven and "stuff" with quinoa filling. Serve hot.
Quinoa Filling recipe from Texas on the Plate