Friday, 15 June 2012

Roasted Peppers Stuffed with Spinach, Tomato, Goat Cheese Quinoa Risotto

There really is nothing better than a yummy roasted vegetable. But I also am a sucker for the creamy, delicious texture of risotto. Ooo and I do love quinoa so full of protein and all nine essential amino acids. So naturally, I crammed all of these, plus some other favourite and beneficial ingredients, into the most delicious roasted peppers yet!

Plus, their easy. I like easy. Oh, and there is wine involved, which makes everything better!

What you will need:

2 cloves garlic, minced
1 medium yellow onion, chopped,
1 tbsp olive oil
1/2 cup white wine
1 cup quinoa (white or red)
2 cups water
2 tomatoes, chopped,
1/3 brick of firm tofu, cut into small cubes
2 or more handfuls of baby or chopped spinach
1/3 cup parmesan
1/3 cup goat cheese, crumbled
1 tbsp italian seasoning (basil, marjoram, thyme, parsley will do)
salt and pepper to taste
1/2 lemon, juiced or 2 tbsp lemon juice
1 pepper per person if this is all you are making, tops cut off and insides cleaned out. If you make a salad or something to accompany, you could do half. Depends on size of peppers also.

How its done:

  1. Preheat oven to 400F.
  2. In a large sauce pan, on medium heat, saute the oil, onion and garlic for 5 minutes or until golden brown.

3) Add the wine and the quinoa. Bring to boil, then lower to a simmer (low heat). Allow wine to be absorbed totally.
4) Add water and bring to a boil. Once boiling, lower to a simmer. Allow to simmer on low for 10 minutes.
5) After 10 minutes, add the tomato, spinach and tofu. Cook for 10 more minutes

Also, pour yourself a glass of wine. If you are a nursing mama, make sure your water doubles the size of your wine. Enjoy!

6) Once majority of the water has been absorbed, add your spices and salt and pepper, as well as your lemon juice. Taste test it!
7) Then add your parmesan. Mix in completely

8) Add your crumbled goat cheese, also mixing in completely. Do another taste test to determine if you need more spices or salt and pepper. Remove from heat.

9) Cut the tops off of your peppers and clean out the insides. 
10) Place on a lightly oiled baking sheet and gently roll peppers in oil.

11) Stuff as much quinoa risotto into each pepper without overflowing.
12) Roast in the oven for 15 minutes or until the quinoa on top becomes crisp and the pepper begins to brown.

13) Serve!

Makes enough risotto for 4 peppers. To increase pepper amount, double recipe. 

James proclaimed this could be served at a fancy restaurant. I hope you feel the same way and wow anyone who gets the pleasure of enjoying your creation!

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