Quinoa Stuffed Peppers (Vegetarian) - Makes 12 halved peppers

Adapted from https://www.acouplecooks.com/mediterranean-quinoa-stuffed-peppers/

INGREDIENTS

• 6 multi-colored bell peppers
• 1 cup uncooked quinoa
• 4 garlic cloves
• 3 medium shallots (1 cup chopped)
• 1/4 cup + 1 tablespoon chopped parsley
• 3/4 cup chopped pistachios (or substitute 1/2 cup slivered almonds)
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice + zest from 1/2 lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup feta cheese crumbles (optional)

DIRECTIONS

1. Cook the quinoa (see GRAINS page). 
2. While the quinoa is cooking, preheat oven to 425°F (or "ROAST" at 390°F).
3. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper or a silicone baking sheet. Place the peppers on top. 
4. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
5. Meanwhile, mince the garlic, shallot and parsley. Chop the pistachios. 
6. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. 
7. Remove the skillet from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt, and pepper.
8. Taste and add another few pinches of salt to taste. If the mixture appears too dry, add olive oil or butter as needed and stir. Spoon the filling into the roasted pepper halves.
9. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Moroccan Quinoa with Carrots and Raisins - Serves 4

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups uncooked quinoa
• 2 teaspoons olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon
• 1 yellow onion (finely diced)
• 2 carrots (thinly sliced)
• 2 scallions (thinly sliced)
• 1/4 cup slivered almonds
• 1/2 cup golden raisins
• 1 apple diced
• 1/2 cup frozen peas
• 1 chicken breast - shredded (suggest grilling with the Ginger Miso Sauce)

Instructions:

1. Bring broth to a boil in a large pot. Stir in quinoa and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
2. While quinoa is cooking, add olive oil, curry powder, turmeric, and cinnamon to a large pan over medium heat. When spices become fragrant, add onion, peas, and carrots. Cook until onions begin to soften. Remove from heat.
3. When quinoa is done, pour the spiced mixture over the quinoa. Add-in scallions, almonds, raisins, and apple. Stir to thoroughly combine.

Grains

Cooking Various Grains- Notes and Tips:

Quinoa
Rice cooker: 1 cup grain, 2 to 2.25 c water (rinse thoroughly!)


Rice: 
BROWN RICE in a rice cooker: After adding 2 scoops of rice into the cooker (using the cup accompanying the cooker), add water until it hits the "3" line.  After the cooker is finished, allow it to rest (lid closed) on WARM or unplugged for 5 to 10 minutes
BLACK RICE in a rice cooker: same as brown rice
WHITE RICE in a rice cooker: After adding 2 scoops rice into the cooker, add water until it hits the 2.5 line.


Cous Cous:
1 c grain to 1 c water
Favorite two methods:

• A) STOVETOP: In a pot, add appropriate amount of water and optional 1 tbsp butter/oil and a pinch of salt.  When it boils, add cous cous, but immediately remove from heat and cover with lid.  Let it stand for 5 minutes before fluffing with fork.
• B) KETTLE: Heat appropriate amount of water.  Meanwhile in a separate medium-sized bowl, add cous cous and optional 1 tbsp butter/oil and pinch of salt.  When the water boils, pour it into the bowl.  Seal the bowl immediately with plastic wrap or lid and let it stand for 5 minutes before fluffing with fork.

Farro:
1 c grain to 2 c water
Stovetop: Combine grain with water in a pot and bring to a boil. Reduce heat to low, cover and simmer for 25 to 40 minutes, until grains are tender and have absorbed all of the liquid.

Barley:

Quinoa, Black Bean, and Corn Pilaf - Serves 6-8

From: Tasting Colorado by Michele Morris / 9545 Restaurant, The Inn at Lost Creek, Mountain Village in Telluride / Chef Chad Dillon

Serves 6-8

Ingredients:
1 cup rainbow quinoa (mix of red, black, and white)
1 cup diced bell peppers (red, green, yellow, or a mix)
1/2 small red onion, diced
2 Anaheim chilies, diced
1 (14 ounce) can black beans, rinsed and drained
1 cup charred corn kernels
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme leaves
1/2 cup chopped fresh parsley
Zest and Juice of 2 limes
Juice of 1 small orange
Juice of 1 small lemon
1 small garlic clove, minced
Salt and Pepper

Directions
Cook quinoa according to package directions. Combined with remaining ingredients and saute just until vegetables are tender-crisp. Season with salt and pepper to taste.

Stuffed Bell Peppers - Serves 2

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

2 bell peppers

1/4 pound ground turkey/bison

2 tablespoons olive oil

1/2 onion, chopped

1 garlic clove, minced

Half jalapeno, seeded and diced

1.5 tablespoon chopped fresh parsley or cilantro

1/3 tsp cumin

1 cup cooked brown rice, tabouleh, or cous cous (uncooked equivalent: ¼ cup)

¾ cup cup tomato sauce

2 ounces shredded cheese (mozz or other)

 Dried oregano or basil

salt & pepper to taste

Equipment/Other:

Large skillet

Baking dish to fit peppers standing up

Directions

Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Preheat oven to 400 degrees F (205 degrees C).

Heat oil in a large skillet over medium heat. Saute chopped peppers, onions, garlic, and jalapeno in oil until soft.  Stir in meat, cumin, and parsley/cilantro. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and ½ cup tomato sauce. Season to taste with salt, pepper, dried oregano or other herbs. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, and bake until cheese is melted.