Friday, June 10, 2011

Harvest Market | Quinoa Stuffed Peppers

Yesterday was a jam packed, running around, making lots of stops (with baby making it a lot harder), eventful, really fun kind of day!  My mom and sister came down to visit and we planned lots of fun things to do, starting off with a trip to the Elgin Harvest Market.  As it figures, the one day I was all geared up to be outside, after spending three gorgeous, sunny days inside with Kole, we had a torrential downpour complete with strong winds and lightning.  It put us back a couple hours but didn't keep us away.  We made it to the market.  The vendors were recovering from the storm amidst skeletons of tent poles twisted from the wind and massive, pond-sized puddles edging up to their selling space; but they all looked happy, cold yes, but happy and eager to make a day's work. 

We bundled Kole up, put him in his stroller and rolled off, hoping to find some exciting stuff.

The trip was an overall success.  We walked away with a JUMBO peanut butter cookie, some fruit, veggies, and cheese - only because we felt bad for the lonely cheese guy and after sampling about ten different kinds of cheese, we figured we better buy some!

From here we hit up Kohl's, and I only mention this because one of the highlights of the day was when Kasey and I, shopping about a clothes rack apart, said at EXACTLY the same time, "Oh this is cute," as we held up the EXACT same sweater!  We are truly sisters. 

We eventually ended up home where we started cooking.  When you get fresh veggies at a Farmer's Market, you just HAVE to use them the same day!  Here was our creation: Quinoa Stuffed Peppers!

You will need:
olive oil (about 2 Tbsp)
1/2 onion
green peppers (3, 1 to be chopped up, 2 for stuffing)
chili powder
salt & pepper
fresh cilantro
1 lime
1 tomato
1 can black beans
1 cup quinoa
2 cups water
Pour olive oil into saucepan, heat and saute onions, green pepper, and garlic.  Add cilantro and the other spices (1-2 tsp of each depending on how spicy you want it).
Add 2 cups of water and 1 cup quinoa.  Stir and bring to a boil. 
Meanwhile, chop up tomato, drain and rinse the black beans.  Set aside. 
After the quinoa comes to a boil, turn down the heat a little.  Cook until all the water is absorbed, stirring occasionally.  You know quinoa is cooked when it becomes transparent and the outer, ring of the grain separates. 
Transfer to a bowl and stir in tomato, beans, and juice from one lime. 
Cut 2 green peppers in half, stuff with quinoa, and top with cheese.  Bake on a greased cookie sheet at 375 degrees for about 45 minutes,

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