Earlier last year in one of these outings I found and purchased couscous. I had fun experimenting with several new recipes that include couscous, and decided to try again with another new-to-me food.
The criteria that I used when I went back to search again included the following:
1. It must be healthy.
2. I don't know what it is.
3. It must have an interesting name, like couscous.
4. It is better if it has a name that I do not know how to pronounce.
in this post.
Since it is very high in protein, I decided to make a meat-less dinner using quinoa last night. I searched around on the internet, and put together a compilation of several recipes. I decided we were having a basic Stuffed Green Peppers meal.
First I cut three peppers in half from top to bottom, and cleaned out all the seeds and membranes. I steamed them in the microwave until they were tender but not soggy.
While that was happening I cooked up about 2 cups of the quinoa, as per package directions.
Here is what I mixed together for the pepper stuffing:
2 cups cooked quinoa
1 cup Newman's Own Sockarooni pasta sauce (you will need 1/2 cup more for the pan bottom)
1 cup grated Monterey Jack cheese (you will also need 6 small slices later for topping)
2 T. chopped parsley
1 T. Italian seasoning
|Still needs the cheese topping|
Put 1/2 cup of the pasta sauce in the bottom of a pan. (I used a round Pampered Chef baking pan.)
Lay the pepper halves in the pan.
Load the stuffing mix into the peppers.
Top each with a small slice of Monterey Jack or Cheddar cheese.
At dinnertime, at the last minute, son Caleb announces that his new girlfriend Hannah will will joining us for the meal. I quickly set out another place setting and said a fast prayer that the dinner would be tasty. Then I announced to all that I hope they were game to try something new
Today I'm making another trip to my health store. I'm on a hunt again for something new.
Let me know if you've used quinoa in any "keeper" recipes lately, and if you are adventurous enough to try this one, ENJOY!