Saturday, February 4, 2017

SPANISH QUINOA STUFFED PEPPERS


 

Prep time
Cook time
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Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!
Author: 
Recipe type: Entree
Cuisine: Mexican, Vegan, Gluten Free
Serves: 4
Ingredients
PEPPERS
  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup (120 g) salsa, plus more for serving
  • 1 Tbsp (4 g) nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained

TOPPINGS optional
  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your favorite salsa)
Instructions
  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.
Nutrition Information
Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g

Sunday, January 22, 2017

Egg Roll in a Bowl

Serves 6 to 8

Prep Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS

  • 1 pound ground pork
  • 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
  • 5 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ⅓ cup soy sauce (Liquid Aminos)
  • 2 tablespoons sesame oil
  • Green onions, for garnish

DIRECTIONS

  1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
  2. In a large skillet, brown the pork over medium-high heat.
  3. Add the shredded cabbage and carrots, and stir to combine.
  4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
  5. Serve over rice, garnished with green onions if desired.
Simple, delicious, and a little more guilt-free! What do you think of this “Egg Roll In A Bowl”? Are there any other ways you can think of to make egg rolls a little healthier?
Recipe adapted from Mostly Homemade Mom