Need I say more?
Sadly, I don’t have pictures…
Click here for the red peppers recipe.
This is a great web site! I knew that we had some quinoa in the pantry that I wanted to use, so by searching “quinoa,” this was the first option. Quinoa is packed with nutrients, filling, and healthy… A “super food,” if you will.
One thing I would suggest with this recipe is cooking the quinoa in vegetable broth rather than water to kick up the flavor a bit. Also, you will need to occasionally add liquid during the 20 or so minutes it cooks and stir frequently so that it does not stick in the pan. You also might want to play around with the seasonings if you use water… it needed just a bit more flavor for my taste. I thought about sprinkling a bit of cinnamon on top.
Also – the quinoa made enough to fill probably 8 half-peppers. Because I only made 5, I ate the left-overs for lunch the next day and it was great on its own!
For the peach salsa, you can play with this, but…
-3 fresh peaches, diced – cut the skin off first
-1/4 red bell pepper, diced
-small handful chopped cilantro
-2 chopped green peppers
-juice of 1/2 lime and grated rind
-salt and pepper
-1 canned chili pepper in adobo sauce, finely chopped, and about 2 tsps. of the sauce (or to taste – this gives it the kick!)
Stir it all together in a bowl and enjoy with chips, or, I toasted french bread and cut into thin slices and loaded the salsa on top.