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Diabion

Diabion

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Quinoa Stuffed Peppers

20 mins
50 mins
Low
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Prepare these peppers stuffed with quinoa with a combination of vegetables such as pumpkins, corn, spinach, tomato. They are perfect to indulge your whole family while very easy to prepare and delicious.
Learn more about Diabion

Ingredients

4 portions
  • 1 cup quinoa, rinsed
  • enough Water
  • enough salt
  • 1 tablespoon olive oil
  • 1/4 cups red onion, finely chopped
  • 1 tablespoon garlic
  • 1 cup tomtato, cut into cubes
  • 1/2 cups corn grain
  • 1 cup pumpkin, cut into cubes
  • 1 cup spinach, cut into strips
  • 1 cup panela cheese, cut into small cubes
  • 1 tablespoon parsley, finely chopped
  • to taste salt and pepper
  • 4 red bell peppers, 100 gc / u
  • to taste parsley, to decorate

Preparation

Preheat the oven to 180 ° C (356F)
Boil the water in a pot over medium heat and cook the quinoa with a little salt for 20 minutes or until it bursts. Cool it and let drain.
In a pan over medium heat, heat the oil, add the purple onion, garlic, tomato, corn kernels, pumpkins and spinach, cook until the liquid is reduced.
Add the quinoa, the panela cheese, the parsley, season with salt and pepper.
Cut the top of the pepper and with the help of a small knife, remove the seeds, fill with the previous preparation, place on a refractory and bake for 20 minutes or until the peppers are soft.
Garnish with parsley and serve with a fresh salad.

PRESENTATION

Serve the peppers on a small board, decorate with parsley and serve with a salad.

TIPS

It is important that you rinse the quinoa very well before cooking, to eliminate the saponins, which give it a bitter taste. Once you cook the quinoa, let it stand for 5 minutes and mix it with a fork.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
65.1
kcal
3.25%
Carbohydrate, by difference
8.2
g
2.73%
Protein
2.5
g
5%
Total lipid (fat)
2.8
g
4.31%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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