Looks delish!

weird-queer:

QUINOA STUFFED PEPPERS

INGREDIENTS:

• ¾ Ivory quinoa
• 3 tbsp red quinoa (or simply use just one type, whatever is available)
• 1 tsp cumin seeds
• 1 tsp cumin-coriander powder
• ½ -1 tsp red pepper flakes (or as per taste)
• 1 onion, chopped
• 2-3 garlic, minced
• 1 large carrot, diced
• 1 bell pepper, chopped
• ¼ - ½ cup frozen green peas
• ¼ - ½ cup toasted sliced almonds
• Few sprigs of cilantro and mint for garnish
• Salt to taste
• 4-6 colored bell peppers

INSTRUCTIONS :

1. Bring quinoa (both if using) and 2 cups water/vegetable stock to a boil in a pan.
2. Simmer for 10-12 minutes until all the water is absorbed.
3. While that’s cooking, alternatively in a skillet, hear 1 tsp oil. Add cumin seeds and when they brown add the onions, garlic, carrots, bell peppers along with salt. Let it cook for 4-5 minutes or until the vegetables are cooked. You can speed up the process by closing the lid which will create steam and help it to cook faster.
4. Add the peas along with spices and cook for another minute or two.
5. Next add in the Cooked quinoa to the skillet and give it a mix until well blended along with chopped herbs. You can do a taste test and add more seasoning if you like.
6. Meanwhile while that’s cooking, bring a large pot with water to a boil. Chop the tops of 4 (or 6) bell peppers, clean out the veins/seeds and place them in the water for 1-2 minutes or until they are soft.  If the bottom of the bell peppers are not level, chop a little from the bottom so that they can sit.
7. Once cooked, fill the quinoa pilaf into the peppers, garnish with mint leaves and toasted almonds. Serve Hot. You can reheat them in an oven too.

Recipe By Chefinyou