We hope you had/have a magical time with your loved ones this Holiday.
For us, today was a recouping day!
Leftovers for breakfast and lunch. No wrapping, driving, planning or running around. By this evening I felt back to normal and got inspired by the beautiful poblano peppers waiting to be stuffed and red quinoa in the cupboard.
I was also thrilled to use up the last of a HUGE bag of kale, spinach, cabbage and green onions SPiCEY hubby picked thinking we were feeding a “greens gaggle”. :p
I sort of made the recipe up as I went along, but essentially this is it…
* 3 poblano peppers with the tops cut off and deseeded
* 1/2 cup of cooked quinoa (we prefer red which I cooked in stock/water combo)
* 2 cups of diced greens like cabbage, kale, spinach
* 2 cloves of garlic, diced
* 3 small green onions diced
* 2 TBS olive oil
* 1 tsp or so of paprika
* 1 tsp of cumin
* 1/2 cup of mexican cheese, shredded
* 1 1/2 cups of broth (veggie or chicken)
<Preheat oven to 325>
1- Heat a medium size skillet, add oil and toast the garlic lightly
2- Add the green onions and saute for a minute or two
3- Put your greens mixture in and stir then add broth, spices & cover – saute another 3-4 mins
4- mix the cooked quinoa and greens in a medium sized bowl
5- add 1/4 cup of cheese to your quinoa, greens mixture
6- salt n pepper to taste
7- stuff the peppers & sprinkle the remaining cheese on top of them
place on a cookie sheet with foil or parchment paper
8- cook about 20mins (until skins are soft all the way through and cheese is melted)
I’m sad to say I didn’t get a picture of tonight’s but will certainly be making them again so will try and post one later on.
Interesting info about Quinoa:
The Incas considered quinoa to be the mother of all grains.
^ It has been used for hundreds of years and is valued for it’s dense nutrients, including hight protein.
^ It’s not really the high protein content – it’s the type of protein that is most impressive. It is considered a complete protein which provides the 9 essential amino acids necessary for humans.
^ Because quinoa takes longer to digest – slowly releasing carbohydrates it makes us feel fuller longer. It is perfect for making a “hearty” dish after so many sweets and fatty foods over the last few days.
^ Some say the taste is similar amongst the varieties. We prefer red to white.
There are an amazing array of colors from yellow, orange, pink, purple, to more traditionally found white, red and black. The white variety tends to be fluffier when cooked while red & black quinoa have a bit more texture.
^ Did you know quinoa is actually a relative of beets, swiss chard & spinach? You can even eat the leaves of the quinoa plant.
Quinoa grows on beautiful stalks from 3-9′ tall with large seed heads. The seeds are prolific “a half pound of seed can plant a full acre, yielding 1200-2000 pounds of new seeds per acre”.
^ This is a perfect Florida plant to grow as it is drought resistant, and grows well on poor soils without irrigation.
^ The United Nations has gone so far as to designate Quinoa as a “super crop” as it has great potential to feed the hungry poor of our world.
^ Quinoa plants and harvest remains make great fodder for cattle, pigs, sheep, horses, and poultry.
^ There are a number of medicinal purposes quinoa works for as well, such as, toothaches, reducing swelling, helping to clear the urinary tract,even set bones & insect repellent.
^ Quinoa has a natural saponin in it’s hull- this means when using for food it is important to wash your quinoa seeds well prior to cooking. On an industrial scale there are possibilities of using the saponin by-products in toothpaste, shampoo, detergents and insect repellent.