Looking for an easy, healthy, delicious, and beautiful recipe for quinoa? I thought so! Here’s one I can personally recommend. This is on our “Company’s Coming” list. (Taken from “Gluten Free, Sugar-free Cooking” by Susan O’Brien.)

Bell Peppers Stuffed with Quinoa

4 large colorful bell peppers (red, yellow, orange, or green)

1.5 C vegetable broth

1/2 t. salt

3/4 C quinoa, rinsed and drained (the rinsing part is actually important since it removes a layer of bitterness)

2 t. olive oil

1 C red onion, chopped finely

1/2 t. ground cumin

1/4 C chopped cilantro (Make sure you like cilantro first! It’s one of those “love it or hate it” herbs)

1 T. lime juice

1/4 C currants

1/2 C pine nuts

Salt

1/2 t freshly ground pepper

* Preheat oven: 450 degrees. Spray cookie sheet with olive oil and cut the bell peppers in half and seed. Place them cut side down on the sheet and bake for 10 to 12 minutes, or until tender. Reduce oven temp. to 350.

* In a saucepan, combine the veg. broth, salt, and quinoa; bring to a boil. Turn the heat to low and simmer until done, about 10 minutes. Quinoa should be light and fluffy. If it is not, cook for 1 to 2 minutes longer.

* In a large skillet, heat the olive oil and add the onions. Cook until soft, 4 to 5 minutes. Add the cumin and continue cooking for 1 minute. Add the cilantro, lime juice, quinoa mixture, currants, and pine nuts. Toss to mix well. Season with salt and pepper. Stuff into the pepper halves and place on a cookie sheet. Bake at 350 for 10 minutes or until heated through.