Moroccan Quinoa Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 4 red bell peppers, halved down the centre through the green stem
  • 1 cup goat cheese, crumbled
  • Fresh cilantro, to garnish
  • .
  • Quinoa:
  • 1 cup quinoa
  • 2 cups water
  • 1 cup finely grated carrot
  • ½ cup sliced almonds
  • ½ preserved lemon, rinsed and chopped
  • 12 dried apricots
  • ½ cup dried cranberries
  • .
  • Dressing:
  • 3 cloves garlic, crushed
  • 1 tsp cumin
  • 1 tsp ground ginger
  • ½ tsp paprika
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp freshly ground black pepper
  • ¼ cup olive oil
Instructions
  1. Place quinoa and two cups water in a medium saucepan. Bring to a boil then lower heat and cover. Simmer for 15 minutes, remove from heat and fluff with a fork. Set aside.
  2. In a small bowl, mix all dressing ingredients together and then set aside.
  3. Bring a large pot of water to a boil and preheat the oven to 350 degrees. Once the water is boiling, add your halved peppers. Cook for 4 minutes, until slightly tender, then remove from water to cool.
  4. In a large bowl, mix together the cooked quinoa, grated carrot, sliced almonds, preserved lemon, apricots and cranberries. Add dressing and toss to coat evenly. Spoon quinoa into each halved pepper and then sprinkle with goat cheese. Bake for 15 minutes.
Recipe by Port and Fin at https://portandfin.com/moroccan-quinoa-stuffed-peppers/