This vegetarian recipe is an adaptation of a stuffed pepper recipe. It has all the flavor without the work of preparing raw ingredients. Using shelf stable versions of ingredients also makes it faster to prepare. My husband’s favorite part is the variety of textures, especially the sunflower seeds.
QUINOA AND RED PEPPER PILAF (Pantry Cooking II)
2/3 cup dried onion
Hot water
1 jar (12 ounces) roasted red pepper, drained and diced
1 can (15 ounces) sliced carrots, drained and chopped
1/4 cup roasted, salted sunflower kernels
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon dried sweet basil
1/2 teaspoon dried leaf oregano
1/2 teaspoon paprika
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
Dash cayenne pepper
1 can (14-1/2 ounces) vegetable broth
1/4 cup water
1 cup quinoa, rinsed well and drained
Soak dried onion in hot water while preparing the red pepper and carrots. Combine sunflower kernels and all seasonings in a small bowl. Drain onion and mix with red pepper and carrots in a bowl. Bring vegetable broth and water to a boil in a large, covered skillet. Stir in rinsed quinoa, the vegetable mixture, and the seasonings. Return to a boil. Cover; reduce heat to simmer. Cook 20 minutes or until quinoa is cooked and liquid is absorbed. Serves 6.
