Holistic Food and Yoga
By Dana Khazendar
Ingredients:-
12 small sweet peppers / yellow & red
1 cup cooked quinoa
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh parsley
2 chopped scallions
2 tablespoons olive oil
1 1/2 teaspoon ground coriander
salt and pepper to taste
Cook the quinoa:- To make one cup of cooked quinoa, mix 1/2 cup dried quinoa with 1 cup water and 1/4 tsp salt. Cover and bring to a boil then lower the temperature. After you put the heat on low wait about 12 min. then open to check if water is completely gone then turn off.
Directions:- As you wait for the quinoa to cool start preparing the rest of the ingredients. Remove the top part of the pepper by cutting around it with a knife then remove the seeds as well keeping one round cut area to use for filling the pepper. Chop cilantro, parsley, and scallions.
After the quinoa cools mix the quinoa, olive oil, cilantro, parsley, scallions, coriander, salt and pepper, then stuff 3/4 of each pepper with the mixture using a small teaspoon or your hands.
Spray a little olive oil on the cooking tray, then line the peppers in the tray, spray them with a bit of olive oil and sprinkle some salt and pepper.
Cook in the oven on 350 heat for about 30 min or until the peppers are golden and start looking roasted.
Mini peppers stuffed with quinoa
Ingredients:-
1 box (32 oz) liquid vegetable broth
1/2 cup dried orange lentils
Chopped medium carrot
3 chopped scallions
1 1/2 tablespoons chopped cilantro
4 tablespoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon curry (if you like)
Directions:- heat the olive oil in a pot on medium. Add and stir the scallions and the carrots about 7 min until soft, add coriander and stir for five minutes, add the lentils and stir for five more minutes then add the broth, ginger, turmeric, and curry. Let it boil the lower the temperature and keep half covered on low until the lentils are completely soft, about 25-30 min. Blend the whole soup in a blender (wait till it’s a bit cool first) and then add the cilantro, put the soup back on low heat and stir for 10 min.
You can eat with shredded cheese, croutons, and or pumpkin seeds.