Veggie-Quinoa Stuffed Chilis
Veggie-Quinoa Stuffed Chilis might be a good recipe to expand your hor d'oeuvre recipe box.
- Servings: 6
- Total cooking time:
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:
- HEAT THE OVEN TO 450*
- PLACE THE QUINOA, OJ AND STOCK INTO A SAUCEPAN. COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD THE SALT TO TASTE.
- IN A SMALL SKILLET, SAUTE THE MUSHROOMS UNTIL LIGHTLY BROWNED. REMOVE FROM HEAT AND ADD THE SPINACH. STIR TO COMBINE AND SET ASIDE.
- 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.
- ADD THE CURRANTS, CUMIN AND CORIANDER TO THE QUINOA, STIR TO COMBINE. ADD THE MUSHROOMS & SPINACH, FETA AND THE SQUASH. TOSS LIGHTLY.
- 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.
- SERVE ON A POOL OF THE TOMATO SAUCE OR PAINT WITH THE MANGO VINAIGRETTE.
