Pepper Stuffed with Quinoa and Charred Corn Salad

1. Bring the stock to a boil in a saucepan. Stir in the quinoa. Reduce the heat to the lowest heat and simmer, covered, about 15 minutes. Drain off any excess liquid. Place in a serving bowl.

2. Spray a non-stick skillet with cooking oil and place over medium heat. Cook the corn, stirring frequently, until it begins to char, about 5 minutes over medium heat. Stir in the broccoli and red pepper. Cook for 4 minutes, or just until the vegetables begin to soften. Transfer to the bowl with the quinoa.

3. Add the remaining ingredients to the quinoa and toss to coat.

4. To roast the red peppers, remove the seeds, cap and roots from the bell peppers. Roast bell peppers at 425F for 15 minutes, just until tender. Then stuff with the filling when made.

1 ½ cups chicken or vegetable stock
1 cup quinoa
1 cup canned corn kernels, drained
1 cup diced broccoli
1 cup diced red bell pepper
2 Tbsp orange juice concentrate, thawed
2 Tbsp rice vinegar
1 Tbsp olive oil
2 tsp liquid honey
1 ½ tsp sesame oil
1 tsp minced fresh garlic
¹/³ cup chopped fresh cilantro or parsley

6 bell peppers

Serves 6

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutritional Information per Serving
Calories 167
Protein 5.4 g
Fat 5 g
Saturated Fat 1 g
Carbohydrates 21 g
Cholesterol 1.9 mg
Sodium 118 mg
Fiber 4 g