• 4 servings
  • 144 calories

Ingredients

  • 1 cup water + 1/2 cup quinoa rinsed
  • 4 medium green peppers, cut in half & seeded
  • 1 cup cherry tomatos,
  • quartered 1/2 cup black olives sliced
  • 1 corn on the cob, kernels removed (about 1/2 cup)
  • 3/4 tsp cumin
  • 3/4 tsp kosher salt
  • 1 cup prepared salsa daiya (optional)
  • highly recommended oregano for garnishing

Instructions

  1. Bring water to a boil in a small sauce pan, add rinsed quinoa, cover and cook on low for 10 minutes.
  2. Turn off heat and allow to sit for 10 minutes. Meanwhile, prep your green peppers, corn & tomatoes – place in a medium bowl.
  3. Slice olives and place in bowl with rest of veggies.
  4. Arrange green pepper halves on a framed baking sheet, cute side up. Add cooked quinoa to the veggie bowl along with prepared salsa, mix well.
  5. Fill each pepper half with as much quinoa as you can.
  6. Top with slices of daiya – bake in a 175C pre heated oven or toaster oven for 20-25 minutes.
  7. Garnish with oregano.

protein 10g, fat 5g, carbs 16g

Source: http://sundaymorningbananapancakes.yummly.com/

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1 comment

  1. By Annick on Wed Mar 16 2016

    It seems to be very good
    I ll try
    Thank you