Veggie-Quinoa Stuffed Chilis Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 8 POBLANO PEPPERS- ROASTED, PEELED& SEEDED
• 1 cup QUINOA
• 1 cup ORANGE JUICE
• 1 cup CHICKEN OR VEGETABLE STOCK
• 1/2 teaspoon SALT
• 6 SHITAKE MUSHROOMS- FINELY DICED
• 1 tablespoon OLIVE OIL
• 3/4 cup SPINACH THINLY SLICED
• 1/2 BUTTERNUT SQUASH
• 1/4 cup DRIED CURRANTS
• 1/4 cup TOASTED PECANS
• 1/2 teaspoon GROUND CORIANDER
• 1/2 teaspoon GROUND CUMIN
• 4 OZ FETA DICED INTO SMALL DICE
• SAUCE: WE USED ROASTED TOMATO, BUT A MANGO SALSA WOULD BE LOVELY!

Instructions:

1. HEAT THE OVEN TO 450*
2. PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
3. IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
4. PLACE THE 1/2 SQUASH IN A GLASS PIE PAN WITH ABOUT A 1/4 INCH OF WATER. COVER WITH PLASTIC WRAP AND MICROWAVE FOR 8-10 MINUTES UNTIL JUST SOFT BUT NOT MUSHY. DICED THE SQUASH INTO 1/4 CUBES AND SET ASIDE TO COOL SLIGHTLY.
5. ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
6. FILL THE PEELED & SEEDED POBLANOS WITH THE QUINOA MIXTURE AND PLACE ON A COOKIE SHEET. BAKE FOR 10-15 MINUTES UNTIL THE MIXTURE IS HOT AND THE CHEESE IS SOFT.
7. SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.