Eggplant Rollatini with a Simple Green Salad

Instructions

1. 1

   Cook the quinoa

   • In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. 2

   Prepare the peppers and vegetables

   • While the quinoa cooks, preheat your oven to 400°F (200°C).
   • Cut the bell peppers in half lengthwise and remove the seeds and membranes.
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
   • Add the minced garlic and diced zucchini. Cook for another 4-5 minutes until the zucchini is tender.
3. 3

   Combine the filling

   • To the skillet with the vegetables, add the cooked quinoa, rinsed black beans, and corn.
   • Stir in the ground cumin, dried oregano, smoked paprika, black pepper, and salt.
   • Mix everything together until well combined. Cook for 2 minutes to let the flavors meld.
   • Remove from heat and stir in the fresh lime juice.
4. 4

   Stuff and bake the peppers

   • Arrange the bell pepper halves in a baking dish, cut side up.
   • Spoon the quinoa mixture evenly into each pepper half.
   • Pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers.
   • Cover the dish with foil and bake for 20 minutes.
   • Remove the foil and bake for another 5 minutes, until the peppers are tender.
5. 5

   Garnish and serve

   • Remove the baking dish from the oven.
   • Garnish the stuffed peppers with fresh chopped cilantro before serving.
   • Serve warm.