Quinoa Stuffed Cuban Chilies
Makes 4 servings. Nutrition info provided for 1 serving.
Ingredients
- ½ cup quinoa
- 1 cup water
- ½ teaspoon salt for quinoa water
- 4 Cuban green chillies/peppers
- 4 tablespoons chopped onions
- 4 tablespoons chopped tomatoes
- 4 tablespoons green peas
- 4 tablespoons chopped coriander
- ½ teaspoon black pepper powder
- ½ teaspoon salt or to taste
- ½ teaspoon chilli flakes
- Juice from quarter lime
Instructions
- Place the quinoa in a strainer and rinse it well
- Transfer to a cooking pot and add 1 cup water (double the amount of quinoa)
- Add ½ teaspoon salt
- Cook on high till it comes to a boil
- Then cook on low, the quinoa shouldnt be sticking
- Once the quinoa has cooked and cooled down transfer to another dish
- Take 4 Cuban chillies/peppers and hollow them out, use the top as a cap for it
- Add the following to the quinoa: chopped onions, chopped tomatoes, peas and chopped corriander leaves, black pepper powder, ½ teaspoon salt, ½ teaspoon chilli flakes, lime juice
- Mix well, can use hands to mix really well
- Now stuff the cuban chillies with the quinoa
- Cover the stuffed chillies with the "caps"
- Once all 4 chillies are stuffed you can use the left over quinoa as a salad or you can stuff more cuban chillies
- Microwave the stuffed cuban chillies for 5 minutes
- Once done, place a frying pan on the stove
- Take 1 teaspoon oil in a small bowl (this is all the oil we will use for this recipe)
- Brush the pan with some oil
- Lower the flame
- Carefully place the cuban chillies in the pan then cover and cook for 5 minutes
- After 5 minutes brush the chillies with the remaining oil
- Ccarefully flip the chillies and cover and cook for another 5 minutes
- Our stuffed Cuban chillies are now ready!
Notes
Quinoa is a superfood - high in magnesium, protein, fiber, gluten-free, an antioxidant, and is an immunity booster!
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