Stuffed peppers are colorful, healthy, and satisfying, and I make them often for dinner. This recipe is a great way to use up leftover rice or quinoa.
You will be surprised at how much flavor toasted cumin seeds add to this salad. If you find leeks to be on the stronger side with an edgy bite to it, you can use garlic instead in this hearty and healthy salad. Continue reading Sugar Snap Peas, Leeks & Asparagus Cumin Quinoa Salad
This coconut quinoa dish is a variation of a traditional South Indian Tamil rice pilaf called Thenga Sadham (coconut rice). In this version my cousin Uma made the same coconut rice but with quinoa instead of rice when we went for lunch one weekend. Continue reading Uma’s Spiced Coconut Quinoa
This is a variation of stuffed peppers that I like to make with a frozen vegetable mix called Southwest Blend. This frozen veggie mix is really good, it has bell peppers, black beans, corn, poblano peppers, and roasted onions. With this combination of veggies you really don’t need to chop a whole lot of veggies. I took my cue for the seasoning for the stuffed peppers from the Southwest mix which has a Mexican slant to them.