I had some of my bridesmaids over for a lovely tea cocktail party, and we of course needed nibblies. The morning of the party, I was preparing all of my dips, spreads, gluten-free crackers, and cocktail ingredients. I then hopped in the shower and had a brainwave! I had mini bell peppers in the fridge, and some already cooked quinoa! So I turned the quinoa into a quinoa tabbouleh, and popped it into the cute peppers. Perfect!
I love all the lemon in this recipe. It makes for really bright & wonderful flavours! And the crunchy peppers are just irresistible! If you can’t find mini bell peppers, you could do this with regular-sized bell peppers too. You can even make the tabbouleh ahead of time, and pop it in the fridge. It will get a little extra garlicky and delicious.
And if you don’t have bell peppers? You could just make the quinoa tabbouleh as a salad… I love this as a cold grain salad, and eat it quite happily out of the fridge with a fork — straight from the container. If you have someone who’s gluten-free or a vegan (or both!) coming over for dinner and you don’t know what to make them… serve them this. And they will thank you.
Quinoa Tabbouleh Stuffed Bell Peppers
Serves 8
- 8 mini bell peppers (or 4 full-sized bell peppers)
- 2 c. cooked quinoa
- juice of 2 lemons
- 2 Tbsp. olive oil
- 1 tsp. sea salt
- 1 clove garlic, minced
- 1/4 c. pistachios
- 1/4 c. pumpkin seeds
- 2 small cucumbers, chopped
- 1/4 c. fresh mint leaves, chopped
- 1/4 c. fresh cilantro leaves, chopped
Slice each bell pepper in half and place on a serving tray.
In a large bowl, combine quinoa & remaining ingredients. Mix well to combine.
Stuff each bell pepper half with the quinoa taboulleh, and serve cold or at room temperature.
Sounds delish! I’m inspired to head to the kitchen right now! Monika ps. CONGRATULATIONS on your engagement. ________________________________
Thanks Monika!!! I hope you’re well!!