This recipe serves 4
4 large red bell peppers (or yellow, orange, or green)
1 1/2 cups vegetable or chicken broth
1/2 teaspoon salt
3/4 cup quinoa, rinsed and
drained
2 teaspoons olive oil
1 cup red onion, chopped finely
1/2 teaspoon ground cumin
4 cups chopped cilantro
1 tablespoon lime juice
1/4 cups currants
1/2 cups pine nuts
Salt
1/2 teaspoon freshly ground pepper
Preheat the oven to 230°C. Spray a cookie
sheet with olive oil and cut the bell peppers in
half and seed. Place them cut side down on
the sheet and bake for 10 to 12 minutes, or
until tender. Reduce oven temperature to
180°C In a saucepan, combine the vegetable broth,
salt, and quinoa; bring to a boil. Turn the
heat to low and simmer until done, about 10
minutes. Quinoa should be light and fluffy. If
it is not, cook for 1 to 2 minutes longer.
In a large skillet, heat the olive oil and add
the onions. Cook until soft, 4 to 5 minutes.
Add the cumin and continue cooking for 1
minute. Add the cilantro, lime juice, quinoa
mixture, currants, and pine nuts. Toss to mix
well. Season with salt and pepper. Stuff into
the pepper halves and place on a cookie
sheet. Bake at 350°F for 10 minutes, or until
heated through.
