Quinoa, the nutrient rich and heart-healthy grain, is also a terrific source of protein and contains anti-inflammatory and antioxidant properties. With its good source of RDA (Recommended Dietary Allowances) nutrients like folate, zinc and phosphorus, quinoa should find its way to more dinner tables.

I first tried quinoa at a small mountain cafe in Colorado. I had ordered a salad based on the little red heart next to the item on the menu. The heart signified heart-healthy and it fit with my resolution to eat well. I was surprised to find that quinoa is a small seed that when prepared seems to sprout since the germ ring breaks through the outer seed shell. I was intrigued and enjoyed the flavorful salad. Several times since then I’ve prepared quinoa for family dinners, but can’t seem to get David to accept it as a replacement for rice.

I tried again this weekend with a scrumptious stuffed pepper recipe. I thought it was fantastic. David ate the stuffed pepper but was noncommittal when it came to rating the dish. However, I won’t be easily put off, and intend to try more quinoa recipes this week.

Quinoa-stuffed Peppers
3 c. prepared quinoa*
4 large green peppers, cleaned, steamed, reserve tops
1 onion, diced
6-8 button mushrooms, diced
Green pepper tops, de-stemmed and diced
2 Tbsp. olive oil
28-oz. canned stewed tomatoes, drain, reserve juice
2 tsp. garlic, minced
1/2 tsp. red pepper flakes
1/4 c. chicken stock
10 oz. mozzarella cheese, divided
Salt and pepper, to taste

Cut the tops off the peppers and clean out the seeds. Then place the peppers in a microwave-safe bowl with about 1/4 c. of water. Covering tightly with plastic wrap, microwave for 5 minutes. (After testing to see if it was done, I covered it again and microwaved for 3 more minutes.) Set aside to cool.

Sauté onion, mushrooms and pepper tops in olive oil until the onions are translucent. Add drained stewed tomatoes, garlic and pepper flakes. Cook until heated through and add chicken stock and about 1/2 c. of the reserved tomato juice. Remove from heat and stir in the prepared quinoa and half the mozzarella cheese. Taste and add salt and pepper if needed.

Fill the steamed green peppers with the mixture and stand them up in a casserole dish. I had about half a cup of the quinoa mixture left over, so I mixed it with about 1 c. of the reserved tomato juice and poured it into the bottom of the casserole dish. Sprinkle the remaining mozzarella cheese over the top of the peppers. Then bake in a 325-degree oven for 35 minutes.

Grapefruit and Quinoa Salad
1 grape fruit, peeled, reserve peels
1 thumb-sized piece of fresh ginger, sliced
1/4 c. olive oil
3 Tbsp. grapefruit juice
2 Tbsp. white balsamic vinegar
2 tsp. honey
1 pinch salt and pepper, or to taste
1-1/2 c. prepared quinoa*
2 carrots, shredded
1 jalapeno, small diced
2 Tbsp. cilantro, chopped
2 green onions, chopped
1 orange, sectioned
1 grapefruit, sectioned

Infuse the olive oil with the grapefruit peels and ginger by cooking on low heat for about 10-15 minutes. Remove from heat and cool.

Whisk together the grapefruit juice, balsamic vinegar, honey and salt and pepper in a large bowl. Add the remaining ingredients and toss. Remove grapefruit peels and ginger slices from the olive oil and pour the infused oil over the salad. Toss to coat well and serve.

*To prepare quinoa, use a 2-1 ratio of water to raw quinoa. Bring to a boil, reduce heat, cover and simmer for 15 minutes.