Quinoa Stuffed Peppers

Today was perfect. Benjamin Hoff wrote in his “Te of Piglet,” Unattractiveness, illness, and weakness have many valuable lessons to teach to those willing to learn from them.” The days I was having last week make me truly love a perfect day like today. This week is proving to be a week of firsts. First hot yoga class, first herb garden, first quinoa, a week of firsts.

Today, after I ran all the mundane errands that are expected on your days off, my friend Katie (she is the Raffele part of the eclectic household family) and I built a small DIY herb garden on our back deck. Pinterest is loaded with fun ideas (and MASONherb garden copy JARS!) — On a side note — I am the biggest hypocrite. I disdained the mason jar because it was a symbol of gentrification in Bushwick, Brooklyn. But now, I see they’re cheap and versatile and freakin’ adorable!

We made this out of 4 Mason Jars, 1 small Basil plant, 1 small Chives plant, and 1 small Oregano plant, a drill-bit, and some pipe clamps. The whole thing cost about $15 total. It was less money and more rewarding than any herb garden kit in Home Depot.

If you wanna know more specifically how we did it, just leave a comment. But the pictures are pretty descriptive.

But what is even more exciting about having a new, fresh to death, herb garden is that we can cook with them! And that is precisely what we did.

QUINOA STUFFED PEPPERS:

2 Peppers (any color you like)

1 box Quinoa

1/2 cup Edamame

2 Baby Portobellos (diced)quinoa stuffed peppers_cc

1/2 Onion (diced)

2 cloves Garlic (minced)

1/2 cup Tomato Paste

Fresh Oregano

Fresh Basil

DIRECTIONS:

Preheat that oven to 375. Cook your Quinoa (Or in our case, Quinoa & Brown Rice combo) Let it simmer while you cook down your onions, garlic, and mushrooms. When they are nice and tender (once I can’t tell mushroom from onion I add the Quinoa) stir in Edamame and spinach and cook for about 7 minutes, or until spinach is cooked down. Stuff them in your peppers and cook for 30-35 minutes. Deliciousness! I added a little monterey jack cheese on the tops and my fresh chives for garnish.

In the last picture you’ll notice a nice red drink. It’s Wild Orange Blossom Tea from Teavana. (too expensive). I brewed in a French Press for about 15 minutes than diluted over ice for another 30. Delicious. It tastes like juice. And it’s a calorie, sugar, fat free delight.

I’m in love with Edamame. Ciao Bellos.

-Min

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