It’s Monday and so it’s back to mostly vegetables. Quinoa is my newest discovery. Its nutty, delicious and very good for you. But best of all, it is dead easy to make. Think rice in half the time.
- 4 Red, Yellow and/or Orange Peppers
- 1 White Onion, chopped
- 2 Shallots, minced
- 4 Celery Stalks, chopped
- 1 Large Red Apple, chopped
- 1 Cup Quinoa (substitute white or brown rice)
- Salt and Pepper
- Olive Oil
- White Wine
- Parmesan Cheese (optional)
- Chef’s Knife
- Sauce Pan
- Oven Proof Dish
- Sauté Pan
- Cheese Grater
- Put quinoa on to cook. It should take about 15 minutes. If you substitute rice then allow time.
- Pre heat the oven to 325.
- Sauté onion, shallots and celery in a little olive oil.
- Add spash of white wine. (optional)
- Salt and pepper.
- After about 10 minutes add apple.
- Cut tops off of peppers and clean out inside.
- Carefully cut a small part off of the bottom so peppers will sit straight up. Try not to cut a hole in the bottom.
- Cut any extra pepper pieces and add to pan.
- When quinoa is cooked add to mixture.
- Grate a good amount of cheese into the mix.
- Check for seasoning.
- Place peppers in ovenproof dish.
- Spoon mixture into peppers until full.
- Grate more cheese over top.
- Pour about a ½ cup of wine or broth in the bottom of the dish.
- Cook for 45 minutes.
If you leave out the cheese you have a lovely vegan dinner.
Two notes on preparation in general: In all of my recipes when I indicate a type of preparation next to an ingredient (like chopped or minced) it is implied that this preparation is done before the recipe starts or at least at some logical interval during the other preparations. It’s always a good idea to read a recipe completely through and imagine it’s choreography before starting. This way you can see if there is 45 minutes between the first and second steps when you might be able to chop vegetables, etc.
Olive Oil – When I say olive oil I ALWAYS mean extra virgin olive oil. There are many brands and distinctive flavors. You should do some experimenting and find a few favorites. I like young, nutty “green” tasting olive oils in dressings, but would prefer to cook with one that has a more mellow flavor.