Quinoa-Stuffed Peppers with Goat Cheese
This is a nice, light entree that can be served at room temp for a hot summer night or Meatless Monday meal. Use Shellbark Hollow Farms or Patches of Star goat cheese for spectacular results.
2 cups quinoa, rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1/4 cup olive oil, divided
2 small zucchini, cut into very small dice
1 summer squash, cut into very small dice
1 leek, chopped
salt and pepper
1 tablespoon minced garlic
½ cup toasted walnuts
1½ tablespoons honey
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
zest and juice of 1 lemon
6 ounces goat cheese, crumbled (refrigerate until ready to use)
8 red, yellow or orange peppers (in any combination)
- Bring 3 cups of salted water to a boil. Add quinoa and return to a boil. Reduce heat, cover, and simmer about 20 minutes, until quinoa is tender and fluffy. Transfer quinoa to a large bowl. Season with cumin, coriander, cinnamon and let cool.
- Meanwhile, heat 3 tablespoons oil in a sauté pan. Add zucchini, squash and leek and season generously with salt and pepper. Cook, stirring occasionally, until slightly browned. Add garlic and continue cooking for another 2 minutes.
- Combine vegetables and quinoa. Stir in walnuts, honey, parsley, mint, lemon zest and juice and about 4 ounces of the goat cheese. Taste and season with salt and pepper.
- Preheat oven to 400° and coat 2 baking sheets with cooking spray. Cut peppers in half lengthwise, removing seeds and membranes. (You can leave the stems if you wish.) Bring a pot of salted water to a boil. Add peppers and blanch until tender but still firm, about 6-7 minutes. Drain and rinse under cold water. Pat peppers dry and set on prepared baking sheets. Fill each pepper half with stuffing. Drizzle remaining oil on top, and bake, uncovered, until quinoa is golden and peppers are fully hot, about 20-25 minutes. Crumble goat cheese on top and serve, either hot or at room temperature.