Quinoa Stuffed Peppers

Quinoa Stuffed Bell Peppers

http://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Yield 6 servings

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Ingredients

• 3 cups cooked quinoa
• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 1/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

Add Fresh Creamy Flavor w/ Mexico Avocados

Instructions

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
• In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
• Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
• Serve immediately.

Shredded Chicken Tacos in the Crockpot

Delicious and so easy! I love a good crockpot meal too. These will join our regular menu rotation.

Crock Pot Shredded Chicken Tacos

4 chicken breasts

1 jar of salsa

1 can of corn

1 can of black beans

1 packet of taco seasoning

Put chicken, salsa and taco seasoning in crock pot.  Set on low and let cook for 7 hours.    

Shred chicken breasts at around 7 hours; add corn and beans.  After an hour, enjoy! 

Put on taco shells or make a taco lettuce wrap.

Quinoa Chili

This was delicious! I will definitely be making this again. A great twist on regular chili.

Quinoa Chili

http://damndelicious.net/2013/10/16/quinoa-chili/

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Yield 6 servings

This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 2 cups cooked quinoa
• 2 (14.5-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (4.5-ounce) can diced green chiles
• 1 1/2 tablespoons chili powder, or more, to taste
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 1/2 cups corn kernels
• 3 tablespoons chopped fresh cilantro leaves
• Juice of 1 lime
• 1 avocado, halved, seeded, peeled and diced

Add Fresh Creamy Flavor w/ Mexico Avocados

Instructions

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
• Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
• Serve immediately with avocado, if desired.