Veggie-Quinoa Stuffed Chilis
Ingredients
poblano peppers- roasted8
quinoa1 cup
orange juice1 cup
vegetable stock1 cup
salt0.5 teaspoon
shitake mushrooms6
olive oil1 tablespoon
spinach0.75 cup
butternut squash0.5
currants0.25 cup
pecans0.25 cup
ground coriander0.5 teaspoon
ground cumin0.5 teaspoon
oz feta into dice4
sauce: we used roas ed tomato1 T
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
HEAT THE OVEN TO 450* PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN.
COOK UNTIL ALL THE LIQUID IS ABSORBED.
ADD THE SALT TO TASTE.
IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED.
REMOVE FROM HEAT AND ADD THE SPINACH.
STIR TO COMBINE AND SET ASIDE.
PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER.
COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY.
DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.
ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE.
ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH.
TOSS LIGHTLY.
FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET.
BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.
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