Roasted Red Pepper Stuffed Quinoa

1. Preheat oven to 375 degrees.

2. Rinse quinoa thoroughly and add to pot filled with 4 cups water. Bring water to a boil on high heat and reduce to medium, covering pot. Cook until water is evaporated, approximately 8 minutes.

3. Cut the top of the red pepper off and remove all seeds.

4. When quinoa is fully cooked add coulis, cheese, salt, pepper and mix well. Stuff each red pepper with quinoa mix. Divide remaining cheese and top each pepper.

5. Place peppers stuffing side up in a baking dish and bake until cheese is browned, approximately 10 minutes.

6. Serve

*Coulis

2 T olive oil

2 clove garlic, chopped

2 red peppers, diced

1 cup stock or water

Juice of half a lemon

Salt and pepper to taste

1. Heat oil in saucepan on medium heat and add chopped garlic. Let garlic cook for about one minute and add peppers.

2. When peppers are tender and slightly browned add stock and cook for 10-15 minutes, until completely soft. Add lemon juice, salt and pepper.

3. Remove from pan and add to food processor or blender.

4. Blend until sauce is smooth and creamy, adding additional oil if necessary.

5. Serve over fish or pasta, as a spread for sandwiches or as an appetizer with grilled bread.