When I bought my bag of flax seed over the weekend, I snagged a bag of another now-infamous pseudo-grain/seed –>
oh, Quinoa – it’s been a while!
And with quinoa in my cupboard, suddenly I had quinoa stuffed peppers on the brain. That meant digging through the blog archives to remind myself how I made Quinoa Stuffed Red Peppers in the past.
Ummm, that was like my second post. Ever.
Nostalgia rules. Stuffed peppers make me drool.
So it was black bean and quinoa stuffed red peppers for dinner last night. Veggies used this time around were leeks, garlic and yellow zucchini sauteed in little coconut oil. Beans and quinoa were added once the vegetables were soft.
Two leftover from dinner yesterday –>
one for lunch today!
With a salad made with a mix of kale, spinach, red and green leaf tossed in EFA oil blend and apple cider vinegar. Topped with shredded carrots, hemp seeds and a garden fresh tomato.
I made them without cheese this time around because I was knee deep in Forks Over Knives these-should-be-dairy-free guilt yesterday.
But I topped that sucker with cheese this afternoon. The memory of the movie had faded just enough apparently.
Aren’t pseudo-grains the best? I love red peppers that are dressed!
Oh well. Welcome back quinoa! We’ve missed you too!