Veggie-Quinoa Stuffed Chilis
By: Chris Paulk
Published: Monday, April 11, 2011 - 11:25pm

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!

Preparation

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.

About


We love all the veggies and anything spicy or sweet. This recipe has it all. For a kid friendly version- use canned mild anaheim peppers.  For a Vegan version- use a vegetable stock/ broth and leave out the feta.