Going Gluten and GMO-Grain Free


Stuffed Bell Peppers
July 9, 2010, 7:17 pm
Filed under: Main Dishes, Recipes | Tags: , ,

These bell peppers were a huge hit! And best of all, they are great leftover. The hubby and I both had them for dinner one night and lunch the next day. Hope you enjoy!

Ingredients:
6 medium bell peppers
1 cup uncooked, well-rinsed quinoa
2 cups vegetable broth
1 medium carrot
1 small zucchini
1 celery stalk
2 green onions
1 lb lean turkey meat
1 cup diced yellow onions
2 cloves diced garlic
15-16 oz can of tomato sauce
Parsley, black pepper, sea salt, and red pepper flakes to taste

Directions:
Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender; 2 to 3 minutes. Remove with slotted spoon and allow to dry on paper towels.
Combine quinoa, broth, carrots, zucchini, celery, and green onions in medium-sized pot. Bring to a boil, reduce heat to low and simmer for 10 to 15 minutes until all liquid is absorbed, stirring occasionally.
While quinoa is cooking: In a large skillet, combine meat, yellow onions, garlic, and seasonings over medium-high heat. Cook until meat is just browned. Add almost entire can of tomato sauce (reserve a few tablespoons for later). Reduce heat to low and stir well. Cook 2 to 3 minutes. Combine meat with quinoa.
Pour reserved tomato sauce and a few tablespoons of water in the bottom of a deep, oven-safe dish; just enough to cover the bottom of the pan, about 1/8 inch deep.

Use a large spoon to stuff bell peppers with quinoa/meat mixture and place them “standing-up” in the baking dish. Bake until peppers are tender and filling is heated through; about 25 minutes.

Let rest for 5-10 minutes and serve!

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It’s pronounced Keen-wah
July 6, 2010, 7:40 pm
Filed under: Dairy free, Egg-free, Main Dishes, Recipes, Sides | Tags: ,

I have a new obsession with quinoa. I find it versatile, light, and easy-to-digest. Not to mention, it is a complete protein with an essential amino acid balance that is close to perfect. Some varieties of quinoa are over 20 percent protein! More commonly found with a 16 percent protein content, quinoa still far surpasses other grains in protein power. It can replace rice in almost any recipe and is great in cold salads. AND it is super easy to make… just make sure to rinse it well before cooking!

Here is a recipe I threw together for dinner:

Quinoa Pilaf with Sausage

1 cup quinoa
2 cups vegetable broth (or chicken broth)
2 green onions
1 carrot
1 zucchini
4 sausages (I use fully cooked chicken sausage)
Salt and Italian seasoning to taste

Dice all veggies

*I used the veggies that I had on hand but this recipe should work with just about anything. Peas anyone?

Combine quinoa, broth, and veggies in medium-sized pot. Bring to a boil, reduce heat to low and simmer for 10 to 15 minutes until all liquid is absorbed.

While quinoa is cooking, cut fully cooked sausage length-wise and then into bite-size chunks. Lightly brown sausage in a skillet.

Add sausage to quinoa and season to taste (A dash of salt and a teaspoon of Italian herbs does it for me).

Serves 2-3 as a main dish; would work well as a side dish also!

Keep an eye out for another quinoa recipe later this week.