This is the stuffing I used in Quinoa Chiles Rellenos.
Red Quinoa Stuffing
1 cup red quinoa, rinsed
2 cups water or broth
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt as desired
1 tbsp olive oil
1 cup diced carrots
1 cup frozen corn
1/2 cup green onions sliced on the diagonal
1 cup grated cheddar cheese, divided
Bring the quinoa, water, spices and salt to a boil.
Reduce heat and simmer 15 minutes.
Heat the olive oil in a skillet and add carrots. Cover and cook 2 minutes.
Add corn and onions and saute uncovered for 2 minutes to thaw the corn.
Stir the vegetables and 1/2 cup of cheese into the finished quinoa.
Makes 5 cups of stuffing for peppers or squash with 1/2 cup cheese remaining to sprinkle on top before baking.
You can also spread stuffing in casserole dish and heat 10 minutes at 400º.
You can prepare this stuffing ahead and then reheat in 350º oven for half hour. Sprinkle cheese on for last 5 minutes of baking.
I used this stuffing to stuff delicata squash.
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