Quinoa-stuffed green peppers
It’s been a while since I’ve posted here, and a long while since I’ve posted here about something I cooked! But I’m trying to change that, and tonight’s dinner was my doing:
Tonight’s new (for us) ingredient: Quinoa! KEEN-wah! Quinoa is a whole grain which Wikipedia describes as “mild and nutty”, which is also how Wikipedia would describe me were I not, as they say, “non-notable”.
Quinoa, on the other hand, is notable — so notable, in fact, that this month’s Men’s Health magazine has a feature on it. And one of the recipes in that feature is quinoa-stuffed peppers, filled with tomato, onion, black beans, garlic, shrimp, cilantro and cumin. And quinoa! (And topped with parmigiano, which isn’t part of the recipe, but it’s part of my recipe.)
The results were very good, although were I to do it again I’d do it in a red pepper. However, we took the article’s advice and cooked up a big batch of quinoa to refrigerate and use later, and there’s now about three quarts of quinoa in a pot on the stove for which we’ll need to find a use. (Later on EO: “So sick of quinoa!”). It’ll be interesting to see how it fares next week substituting directly for rice and pasta (as well as in some of the other ideas in that article).