Quinoa tastes great by itself but add it to a recipe like stuffed peppers and your taste buds will do a dance. Quinoa is a seed that can be prepared like whole grains, such as rice or barley. But the good news is that quinoa has a higher protein count than any whole grain, and it’s gluten-free and cholesterol-free, which makes it great for a flat-belly diet.
You can also stuff the following quinoa mixture into zucchini, eggplant, or acorn squash. You can serve this dish as an appetizer or side by stuffing baby bell peppers.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4 servings
1 teaspoon olive oil
1/4 red onion, diced
1 clove garlic, minced
1 cup mushrooms, chopped
1/2 cup reduced-sodium black beans, rinsed and drained
1 cup chopped Swiss chard
1/4 cup basil
1-1/2 cups cooked quinoa
1/2 cup crumbled tofu
1 yellow bell pepper, halved and seeds removed
1 red bell pepper, halved and seeds removed
1/4 cup shredded vegan cheddar cheese
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil, and coat it with cooking spray.
In a skillet, heat the olive oil over medium heat. Sauté the onions, garlic, and mushrooms until softened.
Stir in the black beans, Swiss chard, and basil and sauté until chard is wilted; remove from the heat.
Mix in the quinoa and tofu.
Place the bell pepper halves on a baking sheet and stuff them evenly with the quinoa mixture.
Bake for 20 minutes. With 5 minutes remaining, top with the cheddar cheese.
Per serving: Calories 203 (From Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 248mg; Carbohydrate 29g (Dietary Fiber 7g); Protein 10g.