Honestly, I have no words for this dinner but: DELICIOUS! Whoever said plant-based eating was boring ain’t never met these babies. Seriously!
Not only is this recipe super nutritious & satisfying but it’s also so simple & easy to make! It’s also one of those dinners you can prep in advance so it’s ready & waiting for you after a long day!
Basically, all you gotta do is cook your quinoa, sauté some veggies in Dijon, apple cider & spices, add the cooked quinoa, stir, stuff your peppers, bake them slightly so they’re warm but still crispy & top with your fave add-ons! I mean… does it get any easier?!
In the summer, I’m all about using fresh ingredients & keeping my meals wholesome, nutritious & light! This meal is exactly that!
Quinoa is an amazing source of plant-based protein that’s gluten-free & one of the few plant foods that contain all 9 essential amino acids (the ones our bodies cannot produce on their own & that we must obtain through nutrition). It’s also high in fibre, magnesium, B complex vitamins, iron, potassium, calcium, phosphorus, vitamin E & antioxidants. It contains more protein than any other grain & is beneficial for regulating blood sugar levels, protecting heart health, reducing sugar cravings & boosting the body’s antioxidant defence system.
- 4-5 bell peppers
- 1 cup cooked quinoa (cooked according to package directions)
- 2 small red or white onions, diced
- 4 cloves garlic, minced
- Avocado oil cooking spray
- 1.5 tsp. smoked paprika
- 1 tsp. ground ginger
- 1/4 cup organic raw apple cider vinegar
- 1/2 package white mushrooms, diced
- 3-4 stalks celery, diced
- 4 carrots, diced
- 1 heaping tbsp. raw Dijon mustard
- Sea salt & black pepper to taste
- TOPPINGS: Avocado chunks, raw organic pine nuts, nutritional yeast & black pepper
- Cook the quinoa according to package directions.
- Once cooked, set aside.
- In the meantime, heat a large skillet over medium-high heat & add the onion & garlic. Spray with avocado oil cooking spray & sauté until onions are browned & garlic is fragrant (about 5-7 minutes).
- Remove the skillet from the heat & add the veggies & seasonings. Place the skillet back on the stovetop & heat over medium-high heat. Sauté the veggies until they’re cooked through, browned, but still crunchy (about 7-8 minutes).
- Add the cooked quinoa to the skillet & stir to combine.
- Preheat oven to 350F & line a baking sheet with aluminum foil.
- Cut the tops off your bell peppers & stuff them with the quinoa & veggie mixture.
- Place the peppers on the baking dish, cover with aluminum foil & bake in the preheated oven until the bell peppers are slightly tender, but still crunchy (anywhere from 10-15 minutes, depending how tender you want them).
- Top the baked peppers with avocado cubes, nutritional yeast, black pepper & pine nuts.