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Quinoa Recipes
> Quinoa-Stuffed Poblano Chiles
four 5 inch Poblano peppers
1 1/2 cups of water
3/4 cup of quinoa
Cooking spray
1/2 cup of green bell pepper; chopped
1/2 cup of red bell pepper; chopped
1/2 cup of onion; chopped
2 teaspoons of jalapeno peppers; minced
2 tablespoons of pumpkin seeds; roasted,
2 Cloves Garlic; minced
1/2 cup of green onions; minced
1 tablespoon of low-sodium soy sauce
1 tablespoon of lime juice
2 cups of tomato juice
4 ounces of cheddar cheese; lowfat,
1 tablespoon of fresh cilantro; chopped
Preheat oven to 350ºF. Cut chiles in half lengthwise, remove stems
and seeds. Set aside. Combine water and quinoa in a med saucepan,
bring to a boil. Cover and reduce heat, and simmer 13 minutes or
until liquid is absorbed. Set aside. Spray a large nonstick skillet
with cooking spray. Place over med-high heat until hot. Add bell
peppers, onion, jalapeno peppers and garlic; sauté 2 minutes. Add
pumpkin seeds and sauté 2 additional minutes. Remove from heat; stir
in quinoa, green onions, cilantro, soy sauce and lime juice. Spoon
1/3 cup quinoa mixture into each chile half. Pour tomato juice into
a 13x9-inch baking dish, place stuffed chiles in dish. Cover and
bake at 350ºF for 20 minutes. Sprinkle cheese over chiles, bake,
uncovered an additional 10 minutes or until cheese melts and chiles
are thoroughly heated. Spoon tomato juice over chiles. Serving size:
2 chile halves.
Recipe by: Cooking Light Posted to EAT-LF Digest by Penchard@aol.com
on Mar 1, 1999, converted by MM_Buster v2.0l.
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