Name: Quinoa Stuffed Peppers
Prep time: 70 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup quinoa, rinsed; water; salt; 1 tablespoon olive oil; 1/4 cups red onion, finely chopped; 1 tablespoon garlic; 1 cup tomato, cut into cubes; 1/2 cups corn kernels; 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; salt and pepper; 4 red bell peppers, 100 g each; parsley, for garnish

Preparation

20 mins

50 mins

Low

Preheat the oven to 180° C. Bring water to a boil in a pot over medium heat and cook the quinoa with a little salt for 20 minutes or until it pops. Cool and drain.