Tasty, Heart-Healthy New Menu Idea
This season’s Featured Recipe is a tasty and heart-healthy new meal idea. Quinoa is an ancient grain, one of the few plant-based sources of complete protein, and a gluten-free recipe ingredient.
The American Heart Association encourages a healthy diet rich in vegetables and whole grains as one of the best weapons you have to fight cardiovascular disease.
1 cup quinoa cooked in 1 3/4 to 2 cups water
and a pinch of salt
6 bell peppers (red, orange and yellow)
1 can corn 14 oz
1 can black beans 14 oz
1-1/4 cups pico de gallo
1 to 1-1/2 tsp chili powder, add more to taste
1-1/2 tsp cumin
Preheat oven to 375 degrees F.
Rinse quinoa and bring to boil with pinch of salt in water. Cover, reduce heat and cook 15 to 20 minutes until all water absorbed. Quinoa texture should be fluffy. Remove from heat. Mix together corn, black beans and pico de gallo with spices and gently stir into quinoa.
Halve peppers, remove seeds and place on baking sheet lined with parchment paper. Stuff each pepper with quinoa mixture and bake for 30 minutes.
Garnish with your choice of grated cheese or sour cream, cilantro and avocado slices.