- 2 bell peppers (remove the spine and seeds but keep the lids)
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 green onion, chopped
- 6 tbs. of quinoa
- 1/3 cup of dried fruit (raisins, cranberries and cherries)
- Olive Oil
- Your favorite seasonings (salt, pepper, garlic powder … etc.)
- Preheat the oven to 350 degrees so the bell peppers can be roasting simultaneously.
- Over medium heat cook down the carrots in celery with a little oil.
- Cook down and then add the onion.
- Add the quinoa and 1 1/2 cups of water.
- Add the dried fruit.
- Cover and bring it to a boil.
- Reduce the heat on the quinoa to a medium-low and allow to simmer for approximately 20 minutes (or until the germ can be seen at which time the water will have all been absorbed).
- Carefully assemble the bell peppers and place the lid on top.
Fun, Quick, Facts about Quinoa
- Quinoa (Spanish from Quechua kinwa and pronounced keen-wah) is a pseudocereal, meaning not a true grain and is more closely related to beets and spinach.
- A species of goosefoot, we mostly enjoy the edible seeds although the leaves can also be eaten.
- The Incas considered kinwa to be sacred and referred to it as the mother of all grains.
- Today quinoa is known as a supergrain because of it’s high nutritional value — high in: protein, vitamins, minerals and fiber.
- Quinoa can also be made into a high-protein breakfast with honey, almonds and berries.