Poivrons farcis au quinoa

Ingrédients

• 4 bell peppers, cored and seeded, tops removed and reserved
• 2 cups cooked quinoa
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh thyme
• 2 cloves garlic, minced
• 1/2 small onion, finely chopped
• 1 cup kale, ribs removed and finely chopped
• 1/2 teaspoon white wine vinegar
• 1 tablespoon chopped walnuts
• 8 cherry tomatoes, finely chopped
• handful cilantro, finely chopped
• 1 stalk celery, finely chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Préparation

1. 1

   Preheat oven to 400Fº.

2. 2

   Cook quinoa according to direction on the package (or see ‘how to cook quinoa‘)

3. 3

   Cover baking tray with foil and lay the pepper tops and bottoms. Bake for 25 minutes.

4. 4

   Meanwhile, in a medium size pan over high heat, add 1 tbsp olive oil, thyme, garlic, onions and kale. Cook for 3-4 minutes, until kale is tender.

5. 5

   Turn the heat off and add white wine vinegar. Mix well and season with salt and pepper. Set aside.

6. 6

   In a large mixing bowl add quinoa, walnuts, tomatoes, cilantro and celery. Mix well.

7. 7

   Add cooked kale mixture and stir well.

8. 8

   Add 1 tablespoon olive oil and balsamic vinegar, stir well and season with salt and pepper.

9. 9

   Stuff each pepper with the mixture and top with the lid. Serve warm.