Quinoa, Roasted Vegetables and Apricot-Stuffed Peppers

Name: Quinoa, Roasted Vegetables and Apricot-Stuffed Peppers
Total time: 1 h 5 min
Yield: 4
Ingredients: 4 peppers large fresh organic, colour of your choice; 1 cup quinoa uncooked, white, red, or black, your choice; 2 cups low sodium vegetable broth organic, or water and 1 cube of low-sodium, gluten-free vegetable bouillon; 1 onion large, minced, approx. 1/4” cubes; 1 turnip medium size, or rutabaga (approx. 1/3 lb/150 g), peeled, cut into very small cubes (approx. 1/4”) or a small winter squash; 2 carrots small to medium-size, cut in 4, lengthwise, and thinly sliced/cubed; 8 cremini mushrooms medium-size organic, cut in half and then thinly sliced; 8 chard large organic Swiss leaves, washed, dried, rolled in a bunch lengthwise and thinly sliced, approx. 1/2”; 1/4 cup apricots cubed dried organic, (approx. 1/4”) or organic raisins (tastes just as delicious with raisins – trust me!); extra-virgin olive oil high quality, for cooking; 1/2 teaspoon sea salt grey; ground black pepper to taste; 3 tablespoons tahini; 2 tablespoons grain mustard or sometimes called Old Fashioned; 3 tablespoons apple cider vinegar; 3 tablespoons olive oil good quality; 1 tablespoon maple syrup; sea salt grey; black pepper

EYE CANDY POPPER

19Ingredients

65Minutes

450Calories

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Ingredients

US|METRIC

4 SERVINGS

4 peppers (large fresh organic, colour of your choice)

1 cup quinoa (uncooked, white, red, or black, your choice)

2 cups low sodium vegetable broth (organic, or water and 1 cube of low-sodium, gluten-free vegetable bouillon)

1 onion (large, minced, approx. 1/4” cubes)

1 turnip (medium size, or rutabaga (approx. 1/3 lb/150 g), peeled, cut into very small cubes (approx. 1/4”) or a small winter squash)

2 carrots (small to medium-size, cut in 4, lengthwise, and thinly sliced/cubed)

8 cremini mushrooms (medium-size organic, cut in half and then thinly sliced)

8 chard (large organic Swiss leaves, washed, dried, rolled in a bunch lengthwise and thinly sliced, approx. 1/2”)

1/4 cup apricots (cubed dried organic, (approx. 1/4”) or organic raisins (tastes just as delicious with raisins – trust me!))

extra-virgin olive oil (high quality, for cooking)

1/2 tsp. sea salt (grey)

ground black pepper (to taste)

3 Tbsp. tahini

2 Tbsp. grain mustard (or sometimes called Old Fashioned)

3 Tbsp. apple cider vinegar

3 Tbsp. olive oil (good quality)

1 Tbsp. maple syrup

sea salt (grey)

black pepper

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NutritionView More

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450Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories450Calories from Fat210

% DAILY VALUE

Total Fat23g35%

Saturated Fat3.5g18%

Trans Fat

Cholesterol

Sodium910mg38%

Potassium1170mg33%

Protein13g

Calories from Fat210

% DAILY VALUE

Total Carbohydrate51g17%

Dietary Fiber10g40%

Sugars11g

Vitamin A220%

Vitamin C70%

Calcium20%

Iron30%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Quinoa, Roasted Vegetables and Apricot-Stuffed Peppers

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