Healthy Quinoa Stuffed Bell Peppers and Salad Recipe

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. Preheat the Oven: Preheat your oven to 375°F (190°C).
3. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
4. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well.
5. Stuff the Peppers: Spoon the quinoa mixture into each prepared bell pepper. If using cheese, sprinkle on top.
6. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and cheese is bubbly, if using.
7. Serve: Garnish with fresh cilantro before serving.

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Roasted Vegetable Salad

Ingredients:

• 1 zucchini, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp Italian seasoning
• 4 cups mixed greens
• 1/4 cup balsamic vinaigrette

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Vegetables: In a large bowl, toss zucchini, red onion, cherry tomatoes, and broccoli with olive oil, salt, pepper, and Italian seasoning.
3. Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
4. Assemble the Salad: In a large bowl, combine the mixed greens and roasted vegetables.
5. Dress the Salad: Drizzle with balsamic vinaigrette just before serving and toss gently.

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Serving Suggestion

Serve the quinoa-stuffed bell peppers alongside the roasted vegetable salad for a nutritious and colorful vegetarian meal. Enjoy!

Dr. Rev. Jenine Marie Howry

**Images are often generated using AI