• 3/4 cup uncooked quinoa
• 1 1/2 cups water
• 1 cup diced carrot
• 1/2 cup chopped red bell pepper
• 1/4 cup minced cilantro
• 2 sliced green onions (include green tops)
• 1 lemon, juiced
• 1 lime, juiced
• 1 Tbsp soy sauce
• 2 garlic cloves, minced or pressed
• 1 tsp chili sauce
• pinch of cayenne and red pepper flakes (optional)

Put quinoa in large saucepan over medium heat. Shake and toast until a few seeds of quinoa pop. Add the water and bring to a boil. Reduce heat, cover and simmer for 12 to 15 minutes or until the quinoa has absorbed the water.
Remove pan from the burner and let quinoa sit, covered, for about 5 to 10 minutes. Fluff with a fork and let cool, uncovered.

To put the salad together, get out a large bowl and put carrots, red bell pepper, cilantro, and onions in it. Add the quinoa and gently  toss with a large fork to combine. Don’t stir this to mix it; that will break down the quinoa and turn it creamy..
To make the dressing, whisk together the remaining ingredients in a separate bowl, then immediately pour over the quinoa salad and toss again to combine. Chill in refrigerator for about a half hour before serving.

• 1 cup quinoa
• 1 1/2 cups water

• 6 large green peppers
• 1/2 can (14 oz size) vegetable broth

• 2 Tbsp oil, butter, or margarine
• 1 medium sweet onion, diced
• green pepper tops, finely chopped
• 4 oz fresh mushrooms, chopped
• 1 can (28 oz) diced tomatoes
• 2 garlic cloves, minced
• 1 jar (12 oz) salsa
• 8 oz Mexican blend shredded cheese
• 2 oz sharp Cheddar cheese

Preheat oven to 325 degrees. Get out a large deep casserole dish.

Bring quinoa and water to a boil in medium saucepan, turn down to low, put the lid on and let simmer for 8 to 10 minutes; then lightly fluff with a fork. The quinoa should be a bit under-cooked, it will finish cooking in the peppers.

Meanwhile, clean peppers, cutting off tops and chopping tops into fine pieces. Arrange the green peppers in deep casserole dish and pour the vegetable broth into the bottom of the casserole. Cover and put in oven to steam peppers slightly before filling, about 10 to 15 minutes. Do this while preparing the filling.

In large skillet over medium-high heat, add oil, onion, chopped green pepper tops, and mushrooms and cook until green peppers are soft and onions are transparent. Add diced tomatoes and garlic and stir. Heat through, then add salsa and turn heat down to simmer, and let cook, uncovered, for 10 minutes.

Remove from heat and fold the quinoa into the tomato mixture in skillet.  Be careful not to stir too much; that will break the quinoa down. Add the Mexican blend cheese to the mixture and toss gently again.

Remove peppers from oven and stuff with the filling.  Top each pepper with the Cheddar cheese and return to the oven, uncovered, and bake for 35 to 45 minutes or until peppers are soft, and cheese on top is melted and starting to brown.

Let peppers sit for 3 to 5 minutes before serving. Lift gently out of casserole and serve whole.

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http://www.hillbillyhousewife.com/quinoa