Gusto
Gusto

Quinoa Stuffed Peppers with Quail Egg

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This recipe is from the Quinoa and Quail episode of A is for Apple, hosted by Lauren Gulyas.

  • Makes:

    6 half stuffed peppers

Ingredients

  • 1 cup (250 ml) uncooked red quinoa
  • 1 cup (250 ml) canned black beans rinsed and drained
  • 1 tsp (5 ml) garlic minced
  • 2 tbsp (30 ml) minced diced canned chipotle in adobo sauce
  • ½ cup (125 ml) red onion small dice
  • 3 small red peppers
  • 6 quail eggs
  • salt and pepper to taste
  • cilantro garnish

 Directions

  1. Rinse quinoa in cool water.
  2. Place 2 cups (500 ml) water and 1 cup (250 ml) quinoa, pinch of salt, onion, garlic, chipotle in a medium saucepan set over medium high heat. Bring to a boil and reduce heat to low. Cover quinoa and cook for 14 minutes. Remove from heat and fluff with a fork. Stir in black beans and season to taste with salt and pepper.
  3. Place quinoa mix in a bowl and cool slightly.
  4. Preheat oven to 350F (176C).
  5. Cut both of your peppers in half lengthwise and cut out the seeds. Place in an oven proof baking tray. Fill peppers with stuffing equally between the 6 peppers.
  6. Make a well with a spoon or your finger in the middle of the pepper.
  7. Carefully crack a quail into a small bowl then place in the well. Repeat with remaining eggs. Sprinkle with a little salt, and place in the oven for 20 minutes, or until the egg white is set and yolk is still runny.
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