Over the weekend, I was in the cooking mood so I decided to whip up a delicious healthy Sunday night dinner for my family. Aside from how great they taste, this meal is super healthy, easy to make, and can be prepared in advance and baked a day or even two later. Peppers has a high water content, making them low in calories. So, once you stuff it with some flavorful veggies and the protein rich superfood quinoa, topped with just a bit of cheese and avocado, you’ve got an amazing healthy meal. It is a rather light dish, so my family served it with a nice big salad, but you could substitute that for soup, orzo salad, etc. instead. Below, I added some pictures of the final product as well as all the ingredients necessary to make this delicious dish!! ENJOY :)
- 1 tablespoon extra-virgin olive oil, plus more for oiling the pan
- 1 red onion, chopped
- 1/2 pound sliced mushrooms
- 1 cup chopped carrots
- 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
- 1/2 cup chopped parsley
- 1/4 pound baby spinach
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions 1/4 teaspoon fine sea salt
- 1/2 cup roasted cashews
- 1/4 teaspoon ground black pepper
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