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Posts Tagged ‘quinoa’

These stuffed peppers are beautifully colourful and have such a great blend of flavours.  The sweet corn balances out the hot and smokey cajun spices perfectly. They are pretty filling on their own, but made with smaller peppers or cut in half, could be a lovely first course at a dinner party.

Ingredients:

1/2 cup dry red quinoa

4 large peppers, similar in stature (cut off the tops and chop up to add to the filling. Scoop out the seeds and white lining to make a little bowl.)

2 tablespoons olive oil

1 small onion, chopped

4 cloves garlic, minced

4 crimini mushrooms, finely diced

2 scallions, chopped

1/2 cup canned corn

1 cup black beans

2 teaspoons cajun spice mix

1/4 cup chopped fresh cilantro

Method:

Preheat your oven to 350F

In a small pot mix 1/2 cup of dry red quinoa with 1 cup water and bring to a boil. Then reduce heat and simmer, covered for 15-20 minutes.

While the quinoa is cooking, saute the onion and garlic on medium heat with the olive oil.  Add the mushrooms, pepper tops and cajun spice mix and let cook for 10 minutes or so.  When the quinoa is done, fluff it up a bit and toss it in the pan and mix well.  If your pan will fit the black beans and corn, go for it and mix it all up.  If not, put everything in a large bowl (including cilantro) and mix well.  Place the peppers in a square baking dish (this helps to keep them close together to avoid falling over) and stuff the peppers right up to the top.  If there is any mixture left over, eat it! Bake for about 30 minutes, but of course times may vary according to pepper size.  Remove from the oven and sprinkle fresh cilantro on top.  You might want to let them sit for 5 minutes as they are really hot coming out of the oven.

Enjoy!

~The Vegan Project

 

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Quinoa was considered the ‘mother of all grains’ by the Incas.  I might have to agree.  It is extremely high in protein, and a complete one at that, and an excellent source of dietary fibre.  It cooks with the same ratio as rice, though way easier in my opinion, and shares its ability to be combined with almost anything, sweet or savoury.  Cauliflower, mushrooms and thyme cooked to a golden brown coat the quinoa seeds in an abundance of earthy flavours.

Ingredients:

1 cup quinoa

2 cups cold water

2 tablespoons olive oil plus more for drizzling

1 medium onion, diced

3 cloves garlic, minced

8 mushrooms, diced

1 cup cauliflower, diced

4 sprigs of thyme, whole

1 lemon. juice and zest

1 cup chopped fresh parsley

salt and pepper to taste

Combine water, quinoa and a pinch of salt in a small saucepan.  Bring to a boil, cover and reduce to a low simmer for 10-15 minutes.  Take off heat and let stand 5 minutes.

Saute the diced onions in 2 tablespoons of olive oil on medium-low heat in a large frying pan. Cook for 5 minutes, then add the mushrooms.  After 5 more minutes, add the garlic.  Add the whole thyme sprigs and cauliflower, salt and pepper.  Cook on low heat till everything is golden.  Towards the end squeeze the lemon juice into the pan and scrape up all the bits off the bottom.  Now add the lemon zest, parsley and cooked quinoa and toss around in the pan.  Drizzle with some olive oil if needed and serve.

~The Vegan Project

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