MEDITERRANEAN QUINOA ROASTED PEPPERS
Roasting makes veggies alluring to most everyone. Especially those rich in natural sugars like sweet red bell peppers. The image here is temporary compliments of Shutterstock for I can't find my image. Yes I know - my file management skills need improving.
For now- I wanted to get you this yummy recipe asap so here it is.
An image update with happen in due time and you can always share yours with me on my social media pages if you will. I'll be ever so grateful. Enjoy this easy to make meal and if you have extras know they only get better with time.
INGREDIENTS
8 lightly roasted sweet pepper halves, see below
1½ cups quinoa, well rinsed
1½ cups vegetable broth
1 tbsp olive oil
1 medium onion, diced
1 large zucchini, diced
1 heaping tsp garlic, minced
½ cup sun-dried tomatoes, snipped into slivers
2 tbsp honey, raw un-pasteurized, gently warmed to liquefy
1 tbsp organic Tamari or coconut aminos
1 tbsp freshly squeezed lemon juice
Sea Salt and freshly ground pepper, to taste
GARNISH: w/ 2 tbsp each basil leaves and toasted pine nuts
OPTIONAL: Watercress, Mesclun mix or spring greens, additional olive oil
Freshly grated Parmesan cheese, nutritional yeast or vegan cashew cheese crumble
DIRECTIONS
TERI’S TIPS:
Roasting makes veggies alluring to most everyone. Especially those rich in natural sugars like sweet red bell peppers. The image here is temporary compliments of Shutterstock for I can't find my image. Yes I know - my file management skills need improving.
For now- I wanted to get you this yummy recipe asap so here it is.
An image update with happen in due time and you can always share yours with me on my social media pages if you will. I'll be ever so grateful. Enjoy this easy to make meal and if you have extras know they only get better with time.
- Main Course
- Plant-based, vegan, gluten free
- Serves 8
- Pre-heat 350F
INGREDIENTS
8 lightly roasted sweet pepper halves, see below
1½ cups quinoa, well rinsed
1½ cups vegetable broth
1 tbsp olive oil
1 medium onion, diced
1 large zucchini, diced
1 heaping tsp garlic, minced
½ cup sun-dried tomatoes, snipped into slivers
2 tbsp honey, raw un-pasteurized, gently warmed to liquefy
1 tbsp organic Tamari or coconut aminos
1 tbsp freshly squeezed lemon juice
Sea Salt and freshly ground pepper, to taste
GARNISH: w/ 2 tbsp each basil leaves and toasted pine nuts
OPTIONAL: Watercress, Mesclun mix or spring greens, additional olive oil
Freshly grated Parmesan cheese, nutritional yeast or vegan cashew cheese crumble
DIRECTIONS
- Add broth and quinoa into a large saucepan and bring to a boil over high heat. Reduce heat, cover and simmer for approx. 10 minutes, or until water is absorbed. Set aside.
- Heat a medium size cast iron pan over medium heat adding olive oil, onion, zucchini and garlic. Sauté until soft and stir in sun dried tomatoes. Remove from heat.
- Add sautéed vegetables to the quinoa along with the honey, Tamari or coconut aminos and lemon juice. Stir to combine then season to taste with salt and pepper.
- Spoon into peppers, arrange on a baking sheet and bake in pre-heated oven for 10 minutes or until heated throughout.
- Sprinkle with fresh herbs and pine nuts and serve on a bed of Mesclun greens drizzled with infused olive oil and sprinkle with cheese of choice.
TERI’S TIPS:
- Make ahead: half peppers lengthwise leaving stem intact, remove ribs and seeds and bake for 10 - 15 minutes at 450F until peppers are ‘just’ tender and still keep their shape.
- LEFTOVERS? Fill Nori wraps with the quinoa pilaf, fresh veggies and sprouts.