Quinoa Stuffed Bell Peppers
Ingredients
6 yellow bell peppers (any color will do)
Organic quinoa
2 cups chopped crimini mushrooms
3 shallots, diced
1/2 bunch of kale, chopped, stems discarded
1 tbs. olive oil + extra for drizzle
Kosher salt
Pepper
Directions
- Preheat oven to 350. Make quinoa according to package directions.
- Meanwhile, heat olive oil in large pan and saute shallots and mushrooms. Add kosher salt and pepper to taste. After they are cooked (15-ish minutes) add kale and cook down.
- While that is cooking, cut tops off bell peppers and scoop out seeds and ribs.
- When quinoa is finished, add to large bowl and then add in mushroom mixture and combine thoroughly. Fill bell peppers with quinoa and mushroom mixture and place in pan. Drizzle tops with olive oil.
- Place pan in oven and roast for about an hour.
You can make this in advance, let it cool, wrapped it with aluminum foil and refrigerated for later in the week. Then reheat it on 350 for about 1/2 hour, served with a green salad and some roasted beets, it was a fast and easy meatless meal.
Rainbow Roast Veggie Salad
You’ll need: an array of rainbow-colored veggies, usually you can find petite, elegant and interesting-colored veggies at local farmer’s markets. Heartier veggies hold up well to roasting try:
carrots
potatoes
onions
brussel sprouts
scallions
micro greens
chard
mushrooms
beets
more..
Roasting mixture (peppery garlic citrus flavors):
for one baking-pan full of veggies I use about..
1/4 cup oil (EVOO is my favorite for roasting)
3 cloves fresh garlic, finely chopped
2 Tbsp lemon juice
2-3 whole lemon slices (seeds removed)
2-3 Tbsp ACV
salt to taste
fine black pepper to taste
additional herbs of your liking (rosemary, thyme..)
For the salad: greens, crunchy romaine and butter/crisp greens work best.
To Make:
1. Prep your veggies by chopping off the stems and slicing into lovely cuts – easy for one bite in a salad.
2. Add all your veggies in a large mixing bowl and toss with the roasting mixture accents. Coat each veggie well.
3. Add your veggies to a oiled baking sheet.
4. Roast at 400 degrees for 20 minutes – or until veggies are tender. I like to broil for about 1-2 minutes before removing from oven.
5. You could serve these veggies warm, but for the sake of our salad, we will chill them in the fridge overnight.
6. Assembly of salad: add a hearty layer of lettuce leaves to a wide-rimmed bowl. Then top with the veggies. No additional dressing is needed since the veggies are so full of flavor from the oil and acids. (If you want added dressing, try a Dijon + maple + vinegar + oil dressing).
Serve chilled
Both recipes taken from fit sugar. More recipes below.
http://www.fitsugar.com/Healthy-Passover-Recipes-22511224?image_nid=22511224.
