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
- 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.