Quinoa and Walnut Stuffed Peppers
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This is a tasty way to get a very nutritional lunch. It is packed with vitamins, minerals, proteins, legumes (fiber) and healthy carbs. You can save yourself some time if you have cooked up some quinoa and lentils in advance. Remember, both of these keep well in the refrigerator for up to a week.
Serving size: 4
Time: 60 Minutes
INGREDIENTS
1/2 cup quinoa
3/4 cup Magic Mineral Broth or organic, no salt vegetable broth
1/2 cup green lentils
1 tablespoon extra virgin olive oil
1 sweet onion, chopped
3 garlic cloves, minced
1 celery stalk, minced
1 tomato, chopped
1/4 cup chopped walnuts
1/2 teaspoons sea salt
1/2 teaspoon freshly cracked black pepper
1/4 cup fresh parsley, chopped, plus more for serving
2 tablespoons Balsamic vinegar
DIRECTIONS
Preheat the oven to 400F.
Cook the quinoa and lentils: For the quinoa, bring ¾ cup broth to a boil in a small saucepan, add the quinoa and a pinch of salt. Stir, cover, and reduce the heat to low. Simmer for 18 minutes or until all the water is absorbed. Turn off the heat and let sit, covered for 10 minutes then fluff with a fork. For the lentils, bring 2 cups of water to a boil in a medium saucepan, add the lentils and cook, stirring occasionally until lentils are soft but not mushy, about 20 minutes. Drain when ready.
Meanwhile prepare the peppers: Cut off the tops of the peppers so that you have a “lid” and reserve. Scoop out the seeds and membrane.
In a large skillet, heat the olive oil on medium heat until shimmering. Add the onions and celery and cook until onions are translucent, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook for 1 minute more. Remove from heat.
Add the cooked quinoa and lentils to the skillet and stir to combine. Add the walnuts, and parsley and combine. Salt and pepper to taste.
Stand the peppers on a baking sheet and carefully spoon the quinoa mixture into the peppers filling to the top. Replace the “lids” on the peppers. Bake for 20-25 minutes or until the pepper skins start to ripple.
To serve, place each pepper on a plate, remove the lid, drizzle with a ½ tablespoon Balsamic vinegar over the quinoa mixture and sprinkle with some chopped parsley. Serve immediately.
Note: You may have extra filling left over. It is great as a snack on its own and will keep for a few days in the refrigerator.
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