I love quinoa and I wanted to make something that was flavorful and filling. The earthy, nutty flavor is complemented by a cooling mint and yogurt sauce. This recipe is a healthy dish that can be used as a side or as a light meal. It can be substituted for couscous also.
1⁄2 Cup (8 tbs), thinly sliced
Freshly ground black pepper
1⁄2 Cup (8 tbs), chopped
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs)
Yellow bell pepper
Red bell pepper
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs) (Use As Required)
In a blender/mixture, add mint leaves along with yogurt and cumin powder. Blend until it forms a creamy consistency and set aside. Feel free to add salt and pepper according to taste.
Preheat the oven at 350 degree.
In a non-stick pan, heat oil and sauté the sliced shallot until translucent. Add water and Quinoa (please cook Quinoa according to its package instructions). Add salt and pepper (adjust quantities to taste).
Cut the bell pepper tops and discard all seeds from the inside, just so the bell peppers become like little cups to hold the Quinoa. Stuff each bell pepper with the prepared quinoa. Line a baking tray with aluminum foil and place the bell peppers on it. Add fresh water to the tray, just enough that it touches the bottom of these bell peppers. This will help in even and faster cooking. To avoid burning of the bell pepper tops, place a foil paper to cover it. Place this tray in a preheated oven for 30-40 minutes at 350 degree. Remove from the oven.
This video is a creation of the aarsi. You can visit aarsi for complete recipes,and more videos.
Bell peppers are ideal for making appetizers and here is a recipe to make one. Aarsi shows how to make Stuffed bell peppers and serve them with Mint Sauce. In the video she begins with preparing the bell peppers and the quinoa. Watch the following video to know further steps.