Quinoa Is For Everyone – The Benefits Make This Our Favorite Super Food
One thing that most of us have in common is the desire to feed our kids, and ourselves, nutritious food. But, when faced with the array of choices, it gets confusing. What’s good, what’s bad… it’s not easy to distinguish the difference sometimes. Then you run into something you are totally unfamiliar with – cooking with quinoa. I had to find out more about this.
Recently, I’ve been doing a bit of experimenting with a relatively new food on the market. Even though quinoa has been around for thousands of years, it hasn’t hit America’s grocery shelves until recently. Over the last few years, quinoa has exploded in cookbooks, cooking shows, and the internet. This ‘super-food’ is becoming quite popular in many circles; including vegetarian, vegan, weight loss, gluten-free, and fitness diets.
Quinoa is not a grain; it is a seed, a relative of beets, spinach, and Swiss chard. Because it is not a grass or grain, quinoa is considered the perfect food for those with grain, like wheat, sensitivities. The awareness of gluten-free diets may have likely brought quinoa into the limelight. However, quinoa is proving to fit into many diets for a wide range of reasons. Let’s take a look at a few benefits that quinoa offers us all:
Protein: Not all foods considered high in protein contain all the essential amino acids in proper proportions for maximum effectiveness in the body, but quinoa does. Quinoa is a complete protein, meaning it contains all essential amino acids in perfect proportions. In fact, quinoa has the same protein quality as milk. For a vegan, or a vegetarian who doesn’t drink milk, quinoa is the perfect replacement food. Mix in some black beans in a simple soup or casserole, and you have the ultimate protein-rich super-food.
Minerals: The most concentrated amounts of minerals in quinoa are manganese, magnesium, and phosphorus. With just one serving of quinoa, you will have more than half the RDA of manganese alone, neutralizing those damaging free radicals that are constantly attacking our organs. Along with manganese, quinoa contains high concentrates of magnesium and phosphorous which are both essential minerals aiding in bone health, heart and cardiovascular health, as well as nerve and brain health. Quinoa completes the mineral wheel with ample supplies of calcium, iron, potassium, zinc, copper, and selenium, all vital to our health and well-being.
Vitamins: The highest concentrated vitamin in quinoa is folate. Folate is a B vitamin that is essential for healthy red blood cell development as well as healthy tissue and organ development, most notably during a child’s early years. Folate is also believed to fight the destructive cell developments of cancer. Other vitamins that can be found in a good supply in quinoa are vitamin E, thiamin, riboflavin, niacin, and vitamin B6, all essential in the growth, repair, and functioning of vital organs, blood, and tissue.
Dietary Fiber: You probably hear a lot about dietary fiber in advertisements aimed at curing constipation. But, the fact is, dietary fiber is crucial for all of our body functions. With a whopping 21% RDA in one serving of quinoa, eating a regular diet including this super-food makes sense. Why? Not only does fiber aid the digestive system, it also is known to lower blood cholesterol levels. Studies also show that increasing fiber in your diet will help reduce blood pressure which promotes heart health. A good diet rich in fiber helps control blood sugar levels by slowing the absorption of sugars. Along with these benefits, high-fiber diets also may help with weight loss, due to the fact that foods that are high in fiber and low in calories, like quinoa, fill you up without added calories.
It appears that if you had to choose one food to survive on, quinoa may be your best bet. This super-food contains just about everything a body needs – fiber, vitamins, minerals, healthy fat, carbohydrates, and protein. Add to that the fact that quinoa is low in calories, has zero cholesterol, zero sugars, and is low in sodium, and you’ve got the perfect food to add to your family’s healthy diet.
How do you get more quinoa into your diet?
Rather than looking at quinoa as a substitute for rice or pasta in casseroles and soups, consider quinoa as a main ingredient. Yes, quinoa CAN replace protein in a meal. Just like black beans, quinoa is more than a side dish. Consider replacing a meat dish several times a week with a quinoa dish and enjoy the benefits of this nutrient packed food. Compare these nutrition facts:
Quinoa cooked 1 cup:
Calories from Fat 32; Cholesterol 0mg; Sodium 13mg; Carbs 39g; Dietary Fiber 5g; Protein 8g; Folate 77mcg
Dried Black Beans cooked 1 cup:
Calories from Fat 8; Cholesterol 0mg; Sodium 2mg; Carbs 41g; Dietary Fiber 15g; Protein 15g; Folate 256mcg
Chicken Breast cooked 1 cup:
Calories from Fat 45; Cholesterol 119mg; Sodium 104mg; Carbs 0g; Dietary Fiber 0g; Protein 43g; Folate 6mcg
With these nutrition facts in mind, can you see where quinoa could become a part of your healthy diet? Create meals using quinoa and other nutrient-dense foods and enjoy the benefits of eating well.
To help get you started, here are links to several delicious quinoa based meals:
Classic Stuffed Peppers With Quinoa
Kid-Approved Cheesy Quinoa
Black Bean And Tomato Quinoa Salad
p.s. Learn more about quinoa by clicking on this link: http://healthy.hillbillyhousewife.com/category/quinoa
And when you’re ready to dig even deeper and become a quinoa fanatic, this is the guide for you. It’s jam packed with information and recipes to keep you cooking with quinoa for a long, long time. Grab your copy of “The Complete Guide to Cooking With Quinoa” today and start cooking with this super-food for super-nutrition!
How To Prepare Quinoa
I promised I’d tell you more about quinoa. Today, let’s talk about how to prepare quinoa. It is actually quite simple. You cook quinoa very much like you cook lose rice. To prepare just plain quinoa, mix 1 part of the grain with 2 parts of water.
For example, mix one cup of quinoa with 2 cups of water in a medium saucepan. Bring the mixture to a boil over high heat, and give it a good stir. Then turn the heat to low and put a lid on your pot. Cook the quinoa for 10 to 15 minutes or until all the water is absorbed.
Remove the cooked grain from the stove and fluff it with a fork before you serve it. You can serve it as a side dish just like you would plain rice like this.
You can also use the cooked quinoa to add it to soups and stews or use it instead of rice in casseroles.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
What Is Quinoa
This is a guest post by Blaine Moore about what Quinoa is and why we should eat it. After you read the article, take a look at these quinoa recipes and give one or two of them a try.
What Is Quinoa and Why Should You Eat It?
Is quinoa a regular part of your diet? If you haven’t tried it yet, then I highly recommend that you consider getting some.
Quinoa is very similar to rice and cous cous, as it has very similar properties to them, and you can cook and prepare it in pretty much the same fashion. It has a slightly nuttier flavor, but depending upon how you prepare it, it can taste quite similar as well.
Quinoa is not actually a grain, however, because it does not come from grass. It is also more nutritious and easier to digest than most grains. Quinoa is high in magnesium and iron and is made up of between 12-18% protein with a balanced set of essential amino acids. It is gluten free and is a good source of dietary fiber and phosphorus. On top of the nutritional value, it cooks very fast and is really easy to prepare.
I remember making a quinoa salad once and bringing it to a family gathering, where I learned that my uncle pays an arm and a leg for single serving boxes of quinoa from his local health food store. That really isn’t necessary, though. You probably don’t have to search too hard to find where you can buy it on the cheap in your local grocery store. You can probably find it in the bulk organic foods section, where you can get it by the pound if you want that much.
Depending upon where you get your quinoa and how much it is processed, you may need to take a few extra steps before cooking it. If it isn’t pre-rinsed, you will probably want to rinse it off due to the high levels of sapponin that coats the outside of the seed. The sapponin gives the quinoa a bitter taste and can be mildly toxic, which prevents birds and insects from bothering with it so that it does not require any unnatural pesticides. Most quinoa sold commercially in North America has been processed to remove the coating of sapponin for you, but it only takes a minute to rinse.
Once it has been rinsed, toss a cup of quinoa into a cup to two cups of water, bring to a boil, and then lower the heat to simmer until the water has been absorbed. Depending upon how much water you use, it can take as little as 10 minutes to completely cook. You can cook it with a little olive oil and basil to have a side dish ready to serve, or you can get a little more exotic and prepare it with vegetables or herbs to modify the taste.
So the next time you get to the store, pick some up and give it a try.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Blaine Moore is a running coach in Southern Maine with 20 years of training and racing experience. Download his free report, The 3 Components of an Effective Workout, to learn why the work you put in during your training is only the third most important factor that determines how well you improve as a runner and an athlete.
Cooking With Quinoa For Health, Fitness, And Weight Loss
I recently came across an interesting little grain called quinoa and have been experimenting with it. I first heard about it on “The Biggest Loser” tv show where contestants and personal trainers were raving about it because it is whole grain, low in calories and it makes a complete protein.
The more I heard about it, the more intrigued I became with this ancient little grain. Apparently it was used by the Inca and they called it the “Mother Grain” since it played such an important role in their nutrition.
I figured it was time to give it a try. I about had a heart attach when I found a rather smallish bag of the grain at my local grocery store selling for almost $12. That was a bit much for my frugal budget. Thankfully I was able to get a box of it for under $3 at another store. It wasn’t a whole lot, but enough for us to give this little grain a try.
At first I boiled and served it pretty much the way I do rice… just plain without any seasonings, add ins or toppings. I liked the nutty flavor of it, but the rest of my family didn’t care for it too much. I loved how easy it was to prepare though and I could tell that it had the potential for some very versatile, delicious and nutritious meals.
The first thing I did was to take the leftover cooked quinoa and sprinkled it over salads and in soups. That turned out to be a pretty big hit. Our personal favorite is tomato soup with lots of quinoa and a little Parmesan cheese stirred in. It turns a simple can of soup into a filling meal with quite a bit of healthy whole grain and protein in it.
After that I went looking for a cheaper source of quinoa and found it both online and at a local Hispanic grocery store. You can easily order quinoa
Once I found a more frugal source for this ancient grain, it was time to try out some quinoa recipes. I’m going to share quite a few of them on this blog over the coming weeks, but also wanted to mention a wonderful ebook full of quinoa cooking tips and recipes with you.
It’s called “The Complete Guide to Cooking With Quinoa“.
It’s packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert.
My favorite by far though are some of the bonuses, especially the 7 day weightloss plan with quinoa and the guide to sprouting them.
For $27, this ebook package is a steal and a must have for anyone starting to cook with quinoa.
http://www.hillbillyhousewife.com/quinoa
Turkey Meatloaf With Quinoa
Give this simple turkey meatloaf with quinoa a try. It is absolutely delicious and much better for you than a traditional meatloaf. The quinoa gives it some great texture and greatly improves the turkey. Tastes just like regular meatloaf to me.
- 1 lb lean ground turkey
- 1/3 cup quinoa, dry
- 1 can (8oz) tomato sauce
- 1 tbsp olive oil
- 1 large egg
- 1 large onion, chopped
- salt and pepper to taste
Start by cooking the dry quinoa in 2/3 of a cup of water according to your package directions (or read this about how to prepare quinoa). If you already have some cooked up, use 1 cup of prepared quinoa in this recipe.
Chop up your onion. Put the ground turkey, the chopped onion, the tomato sauce, egg, olive oil and cooked quinoa into a large bowl. Add salt and pepper and mix everything really well. Form the mixture into a loaf, put it on a baking pan and bake it for 50 minutes to an hour at 400F.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Quinoa Corn Chowder Recipe
Quinoa tastes great in soups and this simple corn chowder recipe is one of our favorites. The quinoa makes it a more filling and satisfying meal. Plus the nutty flavor of this grain nicely balances the sweetness of the corn. I make it with frozen corn, but you could also use fresh or even canned corn. If you use canned corn, be sure to rinse it well since most canned vegetables have a lot of extra salt in them. Since the canned corn is also fully cooked, you need to add it to the soup a little late.
Here’s the recipe:
Quinoa Corn Chowder
- 1 1/2 tablespoon olive oil
- 1/4 cup onion, diced
- 1 large potato, diced
- 2 cups corn (fresh or frozen)
- 4 cups vegetable broth
- 2 cups plain soymilk
- 3/4 cup quinoa, rinsed and drained
- 1 1/2 teaspoon cumin
- 3 tablespoons cilantro, torn into small pieces
- salt and pepper
Get out a medium sized pot and cook the onion in the oil until it is translucent. Add the corn and diced potato and saute everything for a minute or two. Add the vegetable broth and soy milk and bring everything to a boil. Add the quinoa and cumin. Reduce the heat, cover and simmer to soup for about 15 minutes or until the quinoa and potatoes are tender.
Add the cillantro, salt and pepper to taste and serve hot.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Black Bean And Tomato Quinoa Salad
This is a simple but delicious salad made from quinoa, black beans and tomatoes.
- 1 cup quinoa
- dash of salt
- 3 tbsp olive oil
- 2 tbsp vinegar
- 2 tbsp lemon juice
- 1 tbsp sugar
- Salt and pepper to taste
- 1 can of black beans
- 2 to 3 tomatoes
- 1 onion
- Fresh Herbs (optional – I like using cilantro)
Rinse the quinoa, then cook in a medium pot with 2 cups of water and a dash of salt. (If you need more detailed instructions, read How To Prepare Quinoa ). Cook the quinoa covered for about 10 minutes or so or until all the water is absorbed and the grain is tender. Allow it to cool.
Make the dressing by combining the oil, vinegar, lemon juice and spices.
Cut the tomatoes into chunks and add them to the dressing in a medium sized bowl. Chop the onion finely and add it as well. If you happen to have a bell pepper or some celery that needs to be used up, feel free to chop it and throw it in as well.
Open the can of black beans and pour the beans into a strainer. Rinse them with plenty of water. Give the excess liquid a minute to drain off completely, then pour the black beans into your salad bowl.
Add the quinoa and fresh herbs and gently toss it until everything is mixed well. Serve at room temperature, or chill in the fridge until you are ready to eat.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Quinoa Muffins
Here’s a recipe for some simple and rather plain quinoa muffins. I am including some suggestions to add variety to the recipe at the end. They are quite hardy and delicious not to forget healthy. Bake up a batch and enjoy quinoa muffins for breakfast or as a simple snack.
Quinoa Muffins
- 1 cup quinoa, rinsed
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 3/4 cup packed dark-brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Cook the quinoa in a cup of water. Bring the mixture to a boil and reduce to a simmer. Cover and cook for 10 to 15 minutes or until the liquid is absorbed and the quinoa is tender. You will end up with 2 cups of cooked quinoa. Set it aside to cool.
In the meantime combine the flour, sugar, baking powder and salt. Add the quinoa and stir until you have it worked into the flour mixture.
Combine the remaining ingredients in a cup or small bowl, then pour them into the flour / quinoa mixture. Stir it just until everything is combined.
Spray a regular sized 12 cup muffin pan with nonstick spray. Scoop the batter into the tins. Bake in a preheated 350F oven for 25 minutes.
Quinoa Muffin Variations
Here are a couple of “add-on” ideas for these rather plain quinoa muffins. Incorporate those ingredients with the quinoa into the flour mixture, then proceed as mentioned above.
- 1/2 cup of raisins
- 1/2 cup of chopped dried dates
- 1/4 cup of dried apricots and 1/4 cup of chopped almonds
- 1/2 cup of chopped apple pieces and a good dash of cinnamon
- 1/4 cup of apple finely chopped apple or raisins and 1/4 cup chopped walnut pieces
- 1/2 cup mashed banana and 1/4 cup walnuts
- 1/2 cup fresh, frozen or dried blueberries
Of course you can also experiment with your own favorite muffin ingredients.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Cheesy Quinoa
I already mentioned that I’ve been experimenting with quinoa for the past few weeks. And while my husband and I enjoy the grain just plain (cooked very much like rice) as a side dish, our daughter hasn’t been a big fan. She enjoys the muffins and turkey meatloaf I’ve been with this, but didn’t really care for it as a side dish.
Tonight she was asking for Mac and Cheese and inspiration struck 
Cheesy Quinoa Recipe (Kid Approved)
- 1 cup dry, prewashed quinoa grain
- 2 cups of water
- 1 small cube of chicken bullion
- a dash of garlic salt
- 1 cup of shredded cheese (we used cheddar, but any meltable cheese will do)
- 1 tbsp of margarine or butter
- a splash of milk if needed
Add the quinoa and water to a medium saucepan. Add the chicken bullion and garlic salt. Bring it to a boil and give it a good stir. Cover the pot with a lid or plate and reduce the heat to low. Allow the quinoa to simmer covered for 15 minutes or until it is soft and the liquid has been absorbed.
Turn of the stove and add the butter and cheese. Stir it until the cheese is melting into the quinoa. Last night I was a little short on shredded cheese, so I added a good dash of grated parmesan cheese to make up the difference. If needed add a splash of milk until the quinoa is about the consistency of polenta. I had to add a couple of table spoons. Season with salt and pepper to taste if you’d like. We enjoyed it just the way it was.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Quinoa Pasta Recipe
Quinoa is an ancient grain that can be used in all kinds of different foods. One of my own new favorite is quinoa pasta. Since this grain is a complete protein, pasta made from it is much healthier than the traditional kind. While you can find some ready-made noodles at your local health food store, I thought it would be fun to try out an actual quinoa pasta recipe. It was surprisingly simple to make and turned out very yummy. I served it with a simple tomato sauce and a bit of Parmesan cheese on top.
Quinoa Pasta Recipe
- 1/2 cup quinoa flour
- 1/3 cup tapioca flour
- 4 tablespoons potato flour
- 1/4 teaspoon salt
- 1 egg
- 2 teaspoon olive oil
- 1 tablespoon water
- Flour for kneading
Start by combining the 3 different flours by pouring them into a bowl. Add the salt and give everything a good stir to mix them together. Make a well in the center of the flour and add the egg, oil and water to it. Use your hands to gently scoop some of the flour over the liquid ingredients and start to mix everything together. Keep mixing until the dough is formed into a ball. Cover the bowl with a plate or some plastic wrap and let it rest for an hour on the counter.
Check the dough. If it feels very sticky, knead a little more flour into it. I used a mixture of the three combined flours for this. Once the dough is soft and pliable but no longer tacky, roll it out on some flour as thing as possible and cut it into thin strips.
If you have a pasta maker, you can of course use that as well with this simple quinoa pasta recipe.
Cook the noodles in boiling water for about 5 minutes. Drain and serve with your favorite pasta sauce.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Quinoa Porridge
Here’s a great way to “recycle” leftover cooked quinoa into a delicious breakfast dish. This quinoa porridge tastes similar to oatmeal. It’s full of good protein and whole grains to start your day right. You can easily modify this recipe by adding your favorite ingredients. Just think of your favorite version of oatmeal and then use those additions to make your version of this quinoa breakfast dish.
Quinoa Porridge
- 1 cup cooked quinoa
- 1/2 cup skim milk
- 1 tsp honey
- 1 tbsp dried fruit
- 1 tbsp nuts (optional)
Pour the quinoa, milk and honey into a microwave safe bowl. Heat them for 1 to 2 minutes until nice and warm. Stir until all the honey is dissolved and incorporated into your quinoa porridge. Stir in the dried fruit and nuts.
By the way, here are some tips on how to prepare quinoa in the first place. You can cook up a big batch and store it in the fridge to be used in simple recipes with cooked quinoa like this one.
Options:
Dried Fruit – raisins, cranberry, banana chips, dried apple, chopped date etc.
Nuts – Almonds, walnuts, hazelnuts, pecans, macademia nuts, cashews etc.
You can also add various spices like cinnamon or cardamon to your quinoa porridge. Adding dried or fresh apple chunks and a good dash of cinnamon will result in a delicious quinoa apple cinnamon breakfast dish that’s very similar to it’s oatmeal cousin.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Quinoa Bread Recipe
I love to bake homemade bread and am always looking for new recipes to try. A recent addition to my collection is this quinoa bread recipe. You’ll love the nutty taste of this bread that comes from both the quinoa and the whole wheat flour. It makes wonderful sandwiches and is quite healthy too.
Quinoa Bread Recipe
- 1 cup whole quinoa
- 2 cups warm water
- 1 tbsp sugar )
- 1 packet active dry yeast
- 1 tsp salt
- 2 cups whole wheat flour
- 1.5 cups all-purpose bread flour
- 2 tbsp oil
Start by dissolving the packet of yeast in one cup of the warm water. Add the sugar as well, stir and set adside. Rinse the uncooked quinoa and set it aside.
Get out a large bowl and pour both types of flour and the salt in it. Give it a good stir, then mix in the quinoa as well. Add the yeast mixture and start to mix everything with your hands.
Keep the remaining cup of warm water close by and add a little at at time as needed. You’ll likely not use all of it. Use just enough to form a dough.
Knead the bread for a good 5 minutes. I like to do this on a clean kitchen table that has a little flour sprinkled on it to keep the dough from sticking.
Form the dough into round ball and put it in a large bowl. Pour the oil on the dough and move it around so the whole outside of the dough is well coated. Cover the bowl and let the it rise for 1.5 to 2 hours. The dough should double in size.
Punch the dough down, then knead it for a minute or two until it is smooth. Preheat your oven to 400F.
Sprinkle some flour on a cookie sheet, then form your dough into two loaves and set them on the baking sheet. Allow them to rest for about 20 minutes while your oven preheats. Bake the bread for 20 to 25 minutes. Allow it to cool completely before you start to cut it.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa
Classic Stuffed Peppers With Quinoa
- 1 cup quinoa
- 1 1/2 cups water
- 6 large green peppers
- 1/2 can (14 oz size) vegetable broth
- 2 Tbsp oil, butter, or margarine
- 1 medium sweet onion, diced
- green pepper tops, finely chopped
- 4 oz fresh mushrooms, chopped
- 1 can (28 oz) diced tomatoes
- 2 garlic cloves, minced
- 1 jar (12 oz) salsa
- 8 oz Mexican blend shredded cheese
- 2 oz sharp Cheddar cheese
Preheat oven to 325 degrees. Get out a large deep casserole dish.
Bring quinoa and water to a boil in medium saucepan, turn down to low, put the lid on and let simmer for 8 to 10 minutes; then lightly fluff with a fork. The quinoa should be a bit under-cooked, it will finish cooking in the peppers.
Meanwhile, clean peppers, cutting off tops and chopping tops into fine pieces. Arrange the green peppers in deep casserole dish and pour the vegetable broth into the bottom of the casserole. Cover and put in oven to steam peppers slightly before filling, about 10 to 15 minutes. Do this while preparing the filling.
In large skillet over medium-high heat, add oil, onion, chopped green pepper tops, and mushrooms and cook until green peppers are soft and onions are transparent. Add diced tomatoes and garlic and stir. Heat through, then add salsa and turn heat down to simmer, and let cook, uncovered, for 10 minutes.
Remove from heat and fold the quinoa into the tomato mixture in skillet. Be careful not to stir too much; that will break the quinoa down. Add the Mexican blend cheese to the mixture and toss gently again.
Remove peppers from oven and stuff with the filling. Top each pepper with the Cheddar cheese and return to the oven, uncovered, and bake for 35 to 45 minutes or until peppers are soft, and cheese on top is melted and starting to brown.
Let peppers sit for 3 to 5 minutes before serving. Lift gently out of casserole and serve whole.
Ready for more quinoa tips and recipes? I recommend “The Complete Guide to Cooking With Quinoa“.
This ebook is packed full of delicious recipes for anything from soups and stews to salads, stir fries and even dessert. Order your copy today and start eating healthy with Quinoa.
http://www.hillbillyhousewife.com/quinoa