I was preaching about kale before it ever become this huge phenomenom in the health/fitness world. To tell you the truth, I made myself kale every night for years. This leafy green leaves you full and satisfied and is great for the digestive system! Trust me, you will be seeing many other kale recipes in the future!
The great thing about quinoa is that it is a complete protein, high in dietary fiber AND gluten free! And, here is a little secret: It is technically a fruit, although it has the nutritional and culinary qualities of a grain or seed.
Ok, enough about that, lets get into the yummy factors of this recipes!
Quinoa-Kale Stuffed Peppers
Because I like all things saucey, I made a basil "creme fraiche" sauce to accompany the stuffed peppers. But technically this is delicious with or with the sauce.
Ingredients:
4 yellow or red bell peppers
1 c quinoa (i used black and white quinoa)
2 c veggie broth
1/4 c blanched and sliced almonds
1/2 red onion sliced
1 c kale
3 tbsp brown sugar
1 chopped garlic clove
2 tbsp evoo
2 tbsp balsamic vinager
s + p
cumin
coriander
chopped basil
sauce:
1/4 c vegan sour creme
6 basil leaves
1/2 lemon
s + p
2 tsp sriracha
1/2 tomato
2 tbsp water
Directions:
preheat oven to 350. place blanched raw almonds on pan and sprinkle with sugar and salt. cook for 5 minutes, remove. Now preheat oven to 400.
In a small pot, bring veggie broth and quinoa to a boil and then simmer for 15-20 or until fluffy. In the meantime, carmamelize red onions by sauteing in pan with evoo, sugar and salt. Add garlic and kale and saute until wilted. Add salt to taste. Combine quinoa, toasted almonds, and the onions/kale.
Cut tops off of bell peppers and discard the seeds. Spoon in your quinoa mixture into peppers and cook in oven for 40-50 minutes.
Enjoy this SUPER recipe!!!
For the sauce: combine all ingredients in a blender and blend until smooth.
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