Quinoa Stuffed Vegetables
Vegetables to stuff
10 mini bell peppers
4 tomatoes
6 white squash
Cut tops off bell peppers and tomatoes and set aside to reuse. Remove core and seeds.
Cut squash in half and core, leaving a half inch at the bottom.
Arrange cored vegetables in an ovenproof baking dish.
Tomato Sauce
1 tablespoon extra virgin olive oil
3 garlic cloves, finely chopped
1 28 ounce can of crushed tomatoes
1 lemon, juiced
3 tablespoons sugar or honey
2 teaspoons sweet paprika
1 teaspoon turmeric
Salt and pepper
Stuffing
2 cups quinoa, prepared according to box directions
1 tomato, finely chopped
1 cup chopped pecans
1/2 cup finely chopped Italian parsley
1/2 cup mint
1 teaspoon extra virgin olive oil
Salt and pepper
Preheat oven to 350°F.
In a large pot, warm olive oil over medium heat, then add garlic and sauté for two minutes.
Add crushed tomatoes, lemon juice, sugar, spices and seasonings.
Bring to a slow boil, then set aside.
In a large bowl, combine quinoa, tomato, pecans, parsley, mint, olive oil and seasonings and mix well.
Stuff each vegetable with the quinoa. Replace the tops of the tomatoes and mini peppers.
Pour the tomato sauce over the vegetables and bake for 90 minutes.
