madcity girl

I always like to pick up a copy of the Whole Foods Market magazine whenever I find myself at the store (which is pretty often, actually—Whole Foods excursions have become my last ditch effort at finding ingredients I’ve been unable to locate elsewhere…and it seems like many of my recipes require some sort of a wild goose chase).

The recipes in the magazine are always very health-conscious and include ingredients that are fresh and natural. Some of the recipes are designed to be quick and easy weekday meals and others are intended for a more elaborate gourmet feast. Either way, I love the inspiration the magazine provides. In the January/February issue, I found a great recipe for Quinoa-Stuffed Peppers, which, accordingly to my research, seems to have been originally featured in the magazine Vegetarian Times, last February.

This was actually the first time I’d ever cooked with quinoa. Apparently the edible seeds originated in the Andean region of South America. The Incas referred to the grain as “chisaya mama” or the “mother of all grains.” This because of it’s great nutritional importance—the seeds are a complete protein source (12-18%). Additionally, they’re a great source of dietary fiber, phosphorous, magnesium, iron, and are gluten-free. Perhaps all of this explains it’s high price tag—more than $10 for a 26 oz. bag.

Great meal. Would definitely make these again. Very healthy and hearty. And I like to think they balanced out last week’s chocolate cookies quite well!

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
11/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. Serves 8.