Today was a cloudy, chilly, snowy day and all I want to do is stay inside and stay warm. I wanted to eat something that reminded me of summer and I was craving a satisfying yet healthy lunch. I decided to make stuffed peppers but I didn’t want a warm dish. So I did a twist on it and had it cold and really enjoyed how it turned out. I love when recipes work out the first time you try making it!
While the quinoa is cooking, you can prep all the vegetables. Nothing looks better than fresh vegetables; especially when you’re hungry! You can pick whatever vegetables you want to go in it; I picked these ones because they are a great combination.
Mix everything together and pour the dressing on it. I used Ergogenics Organic Whole Greens Powder in it. It’s a good way to get your greens in for the day, and it adds so much to the dressing! The link to get your own Greens is HERE. The citrus notes in the dressing make the dish very refreshing. If you don’t have the Blood Orange White Balsamic Vinegar, use the vinegar of your choice and add a small amount of orange juice to it. Place the stuffing into the peppers and enjoy right away, or refrigerate for later.
Quinoa Stuffed Peppers
A cold version of stuffed peppers
- 1 Cup Water
- 1/2 Cup Uncooked Quinoa
- 2 Tblsp Dried Parsley
- 1 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1 clove Garlic crushed
- 2 Bell Peppers
- 6 Black Olives
- 1/4 Cup Purple Onions
- 1/2 Avocado
- 1/4 Cup Cilantro optional
- 1 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Blood Orange White Balsamic Vinegar or vinegar of your own choice & orange juice
- 1 Tblsp Lime Juice
- 1/8 tsp Ergogenics Whole Organic Greens
Combine the quinoa, water, oregano, thyme, parsley and garlic in a saucepan and bring to a boil. Reduce heat to medium and cook until the water is all gone. Let cool.
Cut one of the bell peppers in half and clean out the seeds.
Chop up the other bell pepper, onion, olives and avocado. Combine with quinoa.
Combine all the ingredients and pour over the quinoa. Fill the pepper and enjoy.