Quinoa Stuffed Red Peppers

By pattie_d

Ingredients

• 4 medium red bell peppers, sliced in half lengthwise and seeded
• 4 cups water, for blanching peppers
• 1 cup Quinoa, washed and drained
• 1 1/4 cups water, for boiling quinoa
• 1 pinch Eden Sea Salt
• 1 Tablespoon Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 cup red onion, minced
• 1/2 cup golden seedless raisins
• or coarsely chopped apricots
• 15 ounces Garbanzo Beans, drained
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 teaspoons Soy Sauce
• 2 Tablespoons fresh chives, finely chopped for garnish
• or green onions

Details

Servings 4

Preparation

Step 1

Place the quinoa, 1 1/4 cups water and sea salt in a sauce pan, cover and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl. Bring 4 cups water to a boil.

Blanch the pepper halves for 2 to 3 minutes. Remove, drain and set aside.

Preheat the oven to 350°. Heat oil in a skillet. Sauté the garlic and onions for 1 minute.

Add the raisins, beans, cinnamon, cumin and shoyu. Sauté another 2 minutes. Combine with the quinoa and mix thoroughly. Stuff each pepper half. Place in an oiled baking dish with a little water. Bake for 10 to 15 minutes or until peppers are tender. Remove and garnish with chives.