https://www.copymethat.com/r/yJqU5eDui/quinoa-stuffed-bell-peppers/
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yJqU5eDui
2024-12-11 09:04:35
Quinoa-Stuffed Bell Peppers
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Quinoa-Stuffed Bell Peppers are made with fresh, organic veggies and topped with flavorful Carrot Top Pesto and nutrient-dense microgreens! They are so easy to make, and one of my favorites, because they will stay in an airtight container for up to 3 days, in the fridge, of course.
Ingredients
- 2 Large Bell Peppers, halved, scooped and seeded
- 1 Cup Baby Arugula or assorted baby greens
- ¼ Red Cabbage
- 8 Cherry Tomatoes, halved
- 1 Cup Quinoa, cooked
- ½ Tablespoon Almonds, toasted
- ⅛ Cup Carrot Greens or other root veggie greens (beets, radish, turnip, etc.)
- ½ Clove Garlic
- ½ Tablespoon Vegan Parmesan Cheese
- 1 Tablespoon Olive Oil (optional)
- ⅛ Teaspoon no-Salt seasoning
- ¼ Teaspoon Honey or date syrup
- ⅛ Lemon, zested and juiced
Steps
- subheading: To prepare the Carrot Top Pesto:
- Add the toasted almonds, chopped carrot tops, garlic clove, vegan parmesan, salt, honey, lemon juice, and zest, and extra virgin olive oil (optional) to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
- Cook the quinoa according to the package directions. Set aside to cool.
- Lay cleaned bell peppers onto a clean surface. Scoop ¼ of the quinoa into each bell pepper half.
- Top with shredded cabbage, sliced grape tomatoes, and baby greens. Garnish with Carrot Top Pesto (roughly 2 tablespoons per pepper).