Whole Grains. February 26, 2019.
Quinoa-Stuffed Cherry Peppers
The below is mostly this recipe (thanks, Trisha!) for black bean-feta quinoa bowls and inspired by a recipe (that I can't currently find, but will link to if I do) for quinoa-stuffed cherry peppers. The below will make enough to stuff 20-24 peppers and still have 2 servings of black bean, spinach, quinoa deliciousness left over for lunch for a couple days.
-N
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 cup chicken stock
2/3 cup golden quinoa
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
3 ounces baby spinach
6 oz. corn kernels (fresh, frozen, whatever)
15-ounce can black beans, drained and rinsed
1 oz feta cheese, crumbled
2 tablespoons fresh cilantro leaves, torn
20-24 cherry or peppadew peppers
The below is mostly this recipe (thanks, Trisha!) for black bean-feta quinoa bowls and inspired by a recipe (that I can't currently find, but will link to if I do) for quinoa-stuffed cherry peppers. The below will make enough to stuff 20-24 peppers and still have 2 servings of black bean, spinach, quinoa deliciousness left over for lunch for a couple days.
-N
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 cup chicken stock
2/3 cup golden quinoa
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
3 ounces baby spinach
6 oz. corn kernels (fresh, frozen, whatever)
15-ounce can black beans, drained and rinsed
1 oz feta cheese, crumbled
2 tablespoons fresh cilantro leaves, torn
20-24 cherry or peppadew peppers
- In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
- Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the quinoa is cooked. Add the spinach and gently toss with the quinoa until wilted.
- Remove the pan from the heat. Stir in the corn, black beans, and cilantro.
- Let cool to room temperature (i.e. till you can touch it). Stuff your peppers, adding a crumble of feta on the top of each.
- Bake (I did this in a mini muffin pan, which worked really well) at 400 degrees for 10-15 minutes (until peppers are soft and cheese is soft and browned).
Chocolate Quinoa Cake
Ingredients
Ingredients
- Cake Ingredients:
- 2 cups cooked quinoa loosely packed
- 1/3 cup milk
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup butter melted and slightly cooled
- 1 1/2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Frosting Ingredients:
- 2 cups heavy whipping cream
- 1 cup semi-sweet or dark chocolate chips
- Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)
- Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
- Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.
- Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.
- Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like, I chose to leave mine simple. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!