I grin every time I come across a quinoa recipe because it makes me think of my dad, who is a little obsessed with it and calls it “quin-WOW!”
(Speaking of my dad, we got him his first tattoo as a Christmas gift! It’s the Ironman symbol, to commemorate his achievement. The cactus beneath it signifies that he completed the Tempe, AZ one — he plans to get icons for each 140.6 that he does. So cool!)
Anyway, back to the food. Alex and I made this Cooking Light recipe together last week, and really liked it. The prep is a little time-consuming for just a side dish, but worth it. We substituted spicy V8 for the tomato juice to give it a little extra kick. (We also skipped the pumpkin seeds, but I’ll probably include them next time I make this, because I bet it will make a pleasant addition to the texture.) Enjoy!
4 (5-inch) poblano chiles (you can also use Anaheim or Pasilla peppers, or even bell peppers, depending on what’s available)
1 1/2 cups water
3/4 cup uncooked quinoa
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 teaspoons minced seeded jalapeño pepper
2 garlic cloves, minced
2 tablespoons unsalted pumpkin seed kernels
1/2 cup minced green onions
1 tablespoon minced fresh or 1 teaspoon dried cilantro
1 tablespoon low-sodium soy sauce
1 tablespoon lime juice
2 cups tomato juice
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Preheat oven to 350°.
Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeño pepper, and garlic; sauté 2 minutes. Add pumpkin seed kernels; saute 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa mixture into each chile half.
Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350° for 20 minutes. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.
Nutritional Information per serving (2 stuffed chile halves): 329 Calories, 9.6 grams Fat, 47.9 grams Carbohydrates, 20.4 grams Protein