A little something to mix up your dinners each week. Flavourful, filling, and a creative way to cook your peppers!
2 Tbsp. Alpha DME™ Coconut Oil
1 cup quinoa
1 can coconut milk
1 cup water
1 tsp. sea salt
1 Tbsp. green curry paste
1 clove garlic, minced
1 shallot, diced
1 carrot, shredded
4 mushrooms, diced
1/4 cup chopped cilantro
2 large peppers, tops removed and cored
Preheat oven to 375F.
In medium sized pot, heat 1 tablespoon of DME coconut oil. Add quinoa and cook for about 2 minutes.
Add coconut milk, water and salt, stir until combined. Bring to a boil, reduce heat to low, cover and allow to simmer about 25 minutes until cooked. Give a little stir half way through and mix in green curry paste.
Once cooked remove from heat and let sit for 5 minutes, giving quinoa a fluff at the end.
In a pan, heat second tablespoon of DME coconut oil on medium heat.
Add garlic and onions, cook for about 2 minutes. Add carrot and mushrooms cooking for another 5 minutes.
Mix vegetables in with quinoa once both are cooked. Fold in cilantro.
Stuff peppers with quinoa blend.
Place in dish and bake for 15 minutes.