Puttanesca Quinoa Pepper
I came up with this after having an abundance of red peppers & needing a lunch recipe that travelled well. I put together left over raw Puttanesca sauce with the sprouted Quinoa to make it a little more filling. The stuffed pepper can easily be wrapped up & taken anywhere. This is what I brought out on the boat for 4th of July & everyone starving/snacking on chips were a little envious.
2 Red Peppers, slice down middle & de-seed
1 cup Sprouted Quinoa
1 cup Cherry tomatoes, Sliced in
half
¼ cup Black Olives, chopped
1 tablespoon Capers
¼ cup Parsley, chopped
1 clove Garlic,
chopped
3 tablespoon Olive Oil
1 sprinkle Salt
1 sprinkle Pepper, to taste
Preparation:
Please note these amounts are my best approximate. Being Italian, I was taught to cook by adding “a little of this and that” =) I usually make this sauce a day or so before eating so it has time to marinate. Mix all ingredients except peppers. Stuff into split peppers & enjoy! |
5 reponses to "Puttanesca Quinoa Pepper"
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2.
After looking for something to do with my sprouted quinoa, I decided this was it! I just made this and yummy! I can not stop eating the stuffing!I added a little something extra to mine though-dill.
3.
I soak quinoa for 1 hour then rinse a few times and drain, then lightly cover and put in the fridge overnight, I wake up and they are sprouted! I will post a recipe for mexicali quinoa soon.
4.
I usually sprout them for 24 hours or so. You'll be able to see them sprouted.
5.
this sounds great! i will deff be trying this!
how long do the Quinoa take to sprout?