Quinoa Risotto Stuffed Vegetables

Alright, if you haven't noticed I like stuffed vegetable anything.  This yummy and healthy side or appetizer is so fun, easy and so good for you.  It will definitely be a hit!

Quinoa "Risotto" Stuffed Vegetables

vegetables to stuff, i.e. tomato, bell pepper, zucchini, etc. insides scooped out.
1 cup quinoa, toasted
1 can chicken broth
1 bay leaf
1-2 tbsp. olive oil
1 garlic clove, minced
1 box baby bella mushrooms, sliced
1 shallot
2-3 kale leafs, stemmed and chopped
insides from your tomatoes or zucchini, chopped
salt and pepper

(1 cup quinoa will fill approximately 4 medium bell pepper halves. If you're serving a lot the recipe is easy to double so you have enough to make your veggies stuffed to overflowing.  Always better to have extra than not enough. ;)



Heat a pan and toast dry quinoa until fragrant.  Add chicken broth and bay leaf to the quinoa.  Bring to a boil then reduce heat and simmer with a lid on until the liquid is absorbed.  Fluff with a fork and discard bay leaf.  While the quinoa is cooking preheat your oven to 450 and prepare the veggies.  Just slice the tops off tomatoes and using a spoon or melonballer, scoop out insides.  Discard the seeds and any extra juice, but chop up remaining insides and reserve for filling. Do the same if you're using a zucchini.  Cut bell peppers in half and remove seeds.
In a skillet heat olive oil and garlic.  Once the garlic starts to sizzle add shallot and mushrooms.  Saute until the shallot is translucent and mushrooms are soft, browned and fragrant. Add kale and insides of your vegetable.  Salt and pepper to taste. Now combine mushrooms mixture with quinoa and spoon them into your hollowed out veggies.  Top with parmesan cheese if you like and bake for 10-15 minutes in a baking dish with just a little bit of water at the bottom to keep from burning.
This can be a super cute and healthy appetizer if you use small roma tomatoes.  They're small enough to fit into a muffin tin to bake and then you won't have to worry about them falling over.  Just remember to put a little bit of water in the bottom.  Serve warm.





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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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