2 T. olive oil
1 cup of shredded carrots
1/2 cup finely diced onion
1 cup finely chopped celery
3 cloves of garlic
1/4 tsp tumeric
1/4 tsp pumpkin pie spice*
1/4 tsp ground saffron
2 cups of uncooked quinoa
3 cups of chicken or vegetable stock
3/4 cup of raisins
4-6 peppers in an assortment of colors
Fresh mozzerella (1 slice per pepper)
Finely chopped fresh parsley
- Heat up the olive oil in a medium stock pan and saute the carrots, onion, celery, garlic, and spices for a couple minutes. Don’t let it burn! Add the quinoa and toast for a minute or two before adding the stock and raisins. Bring everything to a boil, then turn the heat down and simmer for 15 minutes.
- Chop the tops off of the peppers and clean out the seeds. Set aside in an oven-safe dish. It helps to use one with a lid, but you can use foil to cover the peppers later, also.
- Heat oven to 350 degrees.
- After 15 minutes, remove quinoa from the heat and let it rest covered for another 5 minutes or so (until all of the liquid is absorbed).
- Scoop quinoa into the peppers to a slightly rounded top. Cover with a lid (or foil) and bake for 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes.
- Top with mozzarella and fresh parsley. Broil for 2-3 minutes until cheese turns bubbly and brown.
- Remove from the oven and ENJOY!!
- Some cooking sites suggest rinsing your quinoa before cooking to remove the bitter outer layer. I haven’t ever rinsed mine, but if you find that your quinoa has a bitter taste it might be something to try.
- You can buy quinoa in bulk at any health food store and most bigger grocery stores. It is a lot cheaper than buying it by the box.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, cardamom, cloves, and nutmeg.
- Quinoa reheats really well, so you can eat any leftovers the next day and they will still be delicious!
- This dish is also really good chilled as a side salad…the possibilities are endless.
I love to know what other people are doing in the kitchen. If you try out this recipe, or if you have your own brilliant version, share it with me below! Thanks for reading!