Quinoa Stuffed Peppers

As Vegetarians who love to exercise and lift weights protein and carbohydrates are always a concern especially of my Hubby's who always worries that there is never enough protein!! I on the other hand think between eggs, tofu, beans, tempeh and quinoa we are doing just fine on the protein front.

So instead of the traditional pepper stuffing of rice I used quinoa to up the protein value.

Quinoa, what is it???  Its a delicious grain that has a nutty flavor and somewhat of a crunchier texture than rice or pasta. It is known for its high protein content and fiber but it also has a lot of magnesium and iron.  I had issues with anemia about 9 years ago and ever since I have been a vegetarian those problems of being turned away when donating blood have gone to the wayside! Eat more Quinoa!

 To Cook Quinoa:
 - Boil 1 1/4 cup water
 - Add 1 cup Quinoa and 1/2 cup raisins
 - Reduce to simmer for 15 minutes
 - Take off heat and let sit for 5 minutes

 In a Separate pan:
 - Heat pan on medium and give a quick spray with canola based cooking spray
 - Saute 2 green onions and a 1 Tbl of garlic - about 3 minutes
 - Add 2 to 3 cups of Greens (any greens will do) ca
 - Add 1 Tbl of cumin, 1/2 Tbl of coriander, pinch of salt and pepper
 - If you want some heat add 1 teaspoon of cayenne pepper
 - Saute till tender and if you need some liquid add a few splashes of veggie stock! SAVES Calories!
 - Add Quinoa mixture into the pan, toss to incorporate and get stuffing!

Heat Peppers for a 4 minutes in 375 degree oven to make tender and add stuffing. 
Cook for 20 minutes covered, remove cover and cook for 15 more minutes. 

Directions for Brent so I can go back to work!