I got this off the box of Traditional Ancient Harvest Quinoa:
1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 - 12 oz jar Mexican Salsa (I used homemade)
2 Tbsp. Dry Sherry (I didn’t have this)
10 oz Mozzarella Cheese, shredded
Pre-heat oven to 325 degrees. Cook traditional quinoa following the directions on side panel.
Steam 4 large or 6 medium green peppers until soft but not limp (I boiled mine). When cooled enough to handle, cut off tops and scoop out seeds and veins.
In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes.
Add the sherry and simmer 10 more minutes.
Fold in quinoa.
Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and back in 325 degree oven for 30-35 minutes.
This is YUMMY! The dish I baked it in was a bit small so I didn’t get to pour all the remaining quinoa mixture in the pan (plus I cooked way more than 1 cup of quinoa). But that’s OK, because it was good as side dish to a meal! A nice alternative to Mexican Rice.