1c quinoa (any color. pictured is red)
2c liquid (water or broth…if broth, add an extra 1/4c)
1t roasted garlic powder
– new fun item in my kitchen.
1t dried cilantro
1 can black beans, drained and rinsed
1/2c peppers (any color)
1/2c yellow onion
1t garlic powder
1/2 to 1c gf bread crumbs
1. In a medium sauce pan add quinoa, liquid, garlic powder, cilantro, salt, and pepper. Bring to boil, then simmer for 15-20min…till liquid is gone. Set aside and allow to cool.
2. In a saute pan add EVOO, peppers, and onion. Saute till onions are translucent, about 10 min.
3. Mash black beans till there is just partial chunks. Not smooth, but not whole beans. You need something to hold it all together. Add sauteed mix, garlic powder, eggs, and 3 cups of the cooked quinoa. Add 1/2c bread crumbs. Mix. This should easily be made into a patty with out being overly sticky. If you need more bread crumbs, add and remix.
4. On a skillet, add a bit more EVOO. Place patties on medium pre-heated surface and grill for 5-7 min on each side, or until crispy.
Bun, bagel, toasted bread, or naked…top with your favorite toppings.
Optional items: carrots, corn, fresh garlic, different type of bean, different spices (basil & oregano or a Thai blend?)
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin
1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.
2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.
3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.
New staple.Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.
2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.
3. Preheat oven to 350.
4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.
5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.
6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.
These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.
6 green peppers
1lb ground turkey (I prefer Jenni-O Italian seasoned)*
1pkg marinara sauce
1/2c sweet onion, chopped
1-1/2c brown rice, precooked**
1-1/2t Worcestershire sauce
Shredded cheddar, mozzarella, favorite cheese
1. If you do not have rice pre made, get it going.
2. Wash and cut tops off peppers. Remove seeds and membranes. Rinse peppers under cold water. Chop edible parts of pepper tops. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
3. While peppers cook, sauté ground turkey till fully cooked. Add chopped green pepper (from tops) and chopped onion for about 5 minutes, or until vegetables are tender. Add oregano and 1-12c marinara sauce. Simmer for about 10 minutes.
4. In a small mixing bowl, combine egg and Worcestershire sauce. Add egg mixture to step 3, and add cooked rice. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining marinara sauce over the stuffed peppers.
5. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded cheese just before peppers are done; bake until cheese is melted.
Recipe serves 6.
* to make veggie, either omit, add diced tomatoes/mushrooms/spinach, or tofu. Chicken and beef also work instead of turkey.
** this would be amazing made with quinoa. I refrained due to my family currently being quinoad-out.
*** to vegan-ize, either omit or for each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.