Prep 15 mins
Cook 40 mins
I found this on a food blog. Creative and it sounds delicious!
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 onion, chopped
- 1⁄2 cup celery, chopped
- 2 garlic cloves, minced
- 2 cups vegetable stock (stock cubes are okay) or 2 cups water (stock cubes are okay)
- 1⁄4 cup pine nuts
- 1⁄4 cup sun-dried tomato, chopped
- 1⁄4 cup fresh parsley, minced
- salt, to taste
- 1⁄2 teaspoon smoked paprika or 1⁄2 teaspoon regular paprika
- 3 -4 medium bell peppers, any color
- 2 -3 canned chipotle peppers, plus
- 1 teaspoon adobo sauce
- 1 (12 ounce) package silken tofu
- 2 tablespoons soymilk
- 1 lime, juice of
- 1 dash salt
- Rinse quinoa well under running water. Heat the olive oil in a sauce pan over medium heat. Sauté onion and celery.
- Add garlic when the onion is soft, and continue to sauté for a minute. Add quinoa and stock and bring to a boil.
- Reduce heat to a simmer and cover; cook for 20 minutes or until the liquid is absorbed.
- Meanwhile, toast the pinenuts for 2-3 minutes in a toaster or a hot oven. Be careful not to burn them—check every minute!
- When the quinoa is done, stir in the pinenuts, sundried tomatoes, and parsley. Add salt to taste, and paprika.
- Slice peppers in half, lengthwise. Remove the insides from the peppers. Place on a baking sheet and fill with the quinoa mixture.
- Bake in a 350/180 oven for 35 minutes.
- Remove from oven and set aside.
- Meanwhile make the Remoulade: Place the chipotle peppers in the bowl of a small food processor. Whiz for a few seconds until they are chopped. (You may have to scrape the sides down.).
- Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy. Add the soymilk, lime juice and salt as you’re whizzing.
- Spoon about ¼ cup Chipotle Remoulade on a plate, and place the pepper in the middle. Add a dollop of remoulade to the top and serve.