Mexican Quinoa Stuffed Peppers

4 large bell peppers

3/4 cup dry quinoa

15 oz. can black beans

1 cup corn (I use frozen, thawed)

2 green onions

2/3 cup salsa

2 Tbsp. nutritional yeast

1 1/2 tsp. cumin

1 tsp. smoked paprika

1 tsp. chili powder

Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts

Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

Directions

Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)

Meanwhile, halve bell peppers and remove stems, seeds and ribs.

Rinse and drain black beans, thaw corn, and slice green onions.

In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).

Preheat oven to 350.

In a lightly sprayed 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.

Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.

Serve with any desired toppings.

Quinoa and Black Bean Salad

Ingredients

• 1 teaspoon vegetable oil
• 1 onion , chopped
  
• 1 1/2 teaspoons minced garlic
• 3/4 cup uncooked quinoa
• 1 teaspoon cumin
• 1 1/2 cups vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lime juice
• 1 cup frozen corn
• 2 15 ounce cans of black beans, drained and rinsed
• 1/2 cup fresh cilantro , chopped
• 1 ripe avocado , diced (optional)
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2. Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3. Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4. Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5. Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6. Serve hot or cold. Store in refrigerator.

Quinoa and Black Beans

Quinoa and Black Beans (SO yummy!)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups chicken broth( OR 1.5 cups of water and 2 full tsp. chicken bullion)
• 3 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper OR chili powder
• Salt and ground black pepper to taste
• 1 1/2 cup frozen corn kernels
• 1 cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• Lime juice to taste. (I use one lime or one tbls lime juice from the bottle)

Directions

1. Over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. (Add a little water to keep from sticking to pan)

2.  Mix quinoa into onion mixture and cover with chicken broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.

3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro and Lime juice to taste.