- Quinoa – 1 cup, rinsed
- Vegetable Stock – 2 cups
Peppers:
- Red Peppers – 4, halved, stems and seeds removed
- Essential Olive Oil – Drizzle
- Ocean Salt – Pinch
- Freshly Ground Pepper – Pinch
- Essential Olive Oil – 2 Tablespoons of
- Garlic clove – 2 cloves, minced
- Onion – 1, diced
- Zucchini – 1, small, diced
- Carrot – 1, large, thinly sliced
- Swiss Chard – 4 huge stalks, de-stemmed, sliced
- Tomato – 1, diced
- Ground Cumin – 1/2 teaspoon
- Chili Flakes – 1/8 teaspoon
- Ocean Salt – Pinch
- Freshly Ground Pepper – Pinch
- Fresh Mint – Small handful, Chopped
- Fresh Parsley – Small handful, Chopped
Preparation
- Combine the quinoa and vegetable stock inside a pot and produce to some boil. Once boiling, reduce heat and let simmer fifteen minutes. Remove from heat and let sit a few minutes, fluff track of a fork. Put aside.
- Prepare bell pepper halves on the sheet pan and drizzle each side with essential olive oil. Give a generous pinch of both pepper and salt. Roast cut side lower at 375 F for 25-25 minutes until tender and slightly charred. Remove from oven, and hang aside.
- While peppers and quinoa are cooking, warm up essential olive oil inside a large fry pan over medium heat. Add garlic clove, and onion and prepare a couple of minutes until onions are translucent. Add zucchini, carrot, cumin, and chilli flakes. Prepare a few minutes, covered. Add swiss chard, and tomato plants and prepare until chard is wilted. Stir in salt, pepper, and a number of chopped fresh mint and parsley. Add some quinoa towards the veggie mixture and stir until combined.
- Fill pepper halves with quinoa mixture. Either occur fridge until prepared to prepare, or freeze for in the future. When prepared to prepare, preheat oven to 375 F as well as heat through until warmed.
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AUTHOR & RECIPE DETAILS
Koko Brill is really a youthful, health-conscious culinary school graduate. A lengthy-time vegetarian and frequent vegan, Koko likes to prepare and bake using wholesome things that help the body and also the Earth. She enjoys growing her very own food, and researching gardening and permaculture. Koko blogs at Koko’s Kitchen so when she’s away from the kitchen she are available running, biking, doing yoga, or having a drink with buddies.
