until they are tender-crisp. Remove and drain on a kitchen towel.
Place a large frying pan on medium-high heat. Add the oil, turkey, onion, Italian seasoning and garlic. Sauté until the turkey is cooked and the onion is tender, about 8 minutes. Stir in the quinoa, tomato paste, Parmesan cheese and water, blending well.
Spoon the filling into the pepper halves and place them in the prepared dish. Sprinkle mozzarella cheese evenly over the top of each pepper. Bake for 15 to 20 minutes, until the peppers are tender and the filling is hot. Serve immediately.
Apple-Glazed Pork Chops on Quinoa
This is a simple, family-friendly recipe. The flavor is best if marinated overnight before barbecuing. Great served with fresh steamed green beans or Brussels sprouts. Serves 4â6.
1 cup (250 mL) apple juice
¼ cup (60 mL) vegetable oil
3 Tbsp (45 mL) soy sauce or gluten-free tamari
1 tsp (5 mL) minced fresh garlic
1½ tsp (7.5 mL) grated fresh ginger
¼ tsp (1 mL) salt
6 pork loin chops (1 inch/2.5 cm thick)
3 cups (750 mL) water
1 cup (250 mL) quinoa
¾ cup (185 mL) packed brown sugar
2 Tbsp (30 mL) cornstarch
1 tsp (5 mL) sesame seeds
Combine the apple juice, oil, soy sauce, garlic, ginger and salt in a large resealable freezer bag or bowl and mix thoroughly. Add the pork chops and seal the bag. Place in the fridge overnight or for at least 2 hours.
Combine 2 cups (500 mL) of the water and the quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Remove from the heat and fluff with a fork.
Drain the pork marinade into a medium saucepan. Add the remaining 1 cup (250 mL) of water and the brown sugar and whisk in the cornstarch. Cook on medium-high, whisking frequently, until it has bubbled for at least 1 minute and the mixture is clear and thick enough to coat the back of a spoon. Remove from the heat.
Lightly spray the barbecue grill with cooking oil and preheat to medium. Place the pork chops on the grill and barbecue for 5 to 6 minutes on each side. Glaze the pork with the sauce in the last few minutes of cooking. Remove the pork from the barbecue and allow to rest for 5 minutes before serving.
Place a bed of quinoa on individual serving plates. Arrange the pork chops on top of the quinoa and pour the sauce overtop. Sprinkle with sesame seeds and serve immediately.
Peruvian Peppered Steak on Quinoa
This quick and healthy recipe is inspired by Lomo Saltado , a Peruvian beef and vegetable stir-fry dish traditionally served with rice and french fries. Serves 4â6.
1 cup (250 mL) quinoa
2 cups (500 mL) water
2 Tbsp (30 mL) vegetable or olive oil
1 lb (500 g) beef sirloin, cut into ¾-inch-thick (2 cm) strips
¼ tsp (1 mL) ground black pepper
1½ cups (375 mL) thickly sliced red onion
1½ cups (375 mL) thickly sliced green bell pepper
2 Tbsp (30 mL) minced jalapeño pepper
2½ cups (625 mL) beef broth
¼ cup (60 mL) dry red wine
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) halved cherry tomatoes
¼ cup (60 mL) chopped fresh cilantro
Cilantro sprigs (optional)
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Heat a large saucepan on medium-high heat. Add 1 Tbsp (15 mL) of the oil, and when itâs hot, add the beef strips. Season with black pepper and fry the meat for 5 to 7 minutes, until itâs no longer pink. Remove the beef from the pan and set aside.
Add the remaining 1 Tbsp (15 mL) of oil to the hot saucepan and sauté the onion, green pepper and jalapeño for 7 to 10 minutes. Add 2 cups (500 mL) of the beef broth and the wine to the saucepan. Bring to a boil, then reduce the heat to low. Place the remaining ½ cup (125 mL) of beef broth in a small bowl
Place a large frying pan on medium-high heat. Add the oil, turkey, onion, Italian seasoning and garlic. Sauté until the turkey is cooked and the onion is tender, about 8 minutes. Stir in the quinoa, tomato paste, Parmesan cheese and water, blending well.
Spoon the filling into the pepper halves and place them in the prepared dish. Sprinkle mozzarella cheese evenly over the top of each pepper. Bake for 15 to 20 minutes, until the peppers are tender and the filling is hot. Serve immediately.
Apple-Glazed Pork Chops on Quinoa
This is a simple, family-friendly recipe. The flavor is best if marinated overnight before barbecuing. Great served with fresh steamed green beans or Brussels sprouts. Serves 4â6.
1 cup (250 mL) apple juice
¼ cup (60 mL) vegetable oil
3 Tbsp (45 mL) soy sauce or gluten-free tamari
1 tsp (5 mL) minced fresh garlic
1½ tsp (7.5 mL) grated fresh ginger
¼ tsp (1 mL) salt
6 pork loin chops (1 inch/2.5 cm thick)
3 cups (750 mL) water
1 cup (250 mL) quinoa
¾ cup (185 mL) packed brown sugar
2 Tbsp (30 mL) cornstarch
1 tsp (5 mL) sesame seeds
Combine the apple juice, oil, soy sauce, garlic, ginger and salt in a large resealable freezer bag or bowl and mix thoroughly. Add the pork chops and seal the bag. Place in the fridge overnight or for at least 2 hours.
Combine 2 cups (500 mL) of the water and the quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Remove from the heat and fluff with a fork.
Drain the pork marinade into a medium saucepan. Add the remaining 1 cup (250 mL) of water and the brown sugar and whisk in the cornstarch. Cook on medium-high, whisking frequently, until it has bubbled for at least 1 minute and the mixture is clear and thick enough to coat the back of a spoon. Remove from the heat.
Lightly spray the barbecue grill with cooking oil and preheat to medium. Place the pork chops on the grill and barbecue for 5 to 6 minutes on each side. Glaze the pork with the sauce in the last few minutes of cooking. Remove the pork from the barbecue and allow to rest for 5 minutes before serving.
Place a bed of quinoa on individual serving plates. Arrange the pork chops on top of the quinoa and pour the sauce overtop. Sprinkle with sesame seeds and serve immediately.
Peruvian Peppered Steak on Quinoa
This quick and healthy recipe is inspired by Lomo Saltado , a Peruvian beef and vegetable stir-fry dish traditionally served with rice and french fries. Serves 4â6.
1 cup (250 mL) quinoa
2 cups (500 mL) water
2 Tbsp (30 mL) vegetable or olive oil
1 lb (500 g) beef sirloin, cut into ¾-inch-thick (2 cm) strips
¼ tsp (1 mL) ground black pepper
1½ cups (375 mL) thickly sliced red onion
1½ cups (375 mL) thickly sliced green bell pepper
2 Tbsp (30 mL) minced jalapeño pepper
2½ cups (625 mL) beef broth
¼ cup (60 mL) dry red wine
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) halved cherry tomatoes
¼ cup (60 mL) chopped fresh cilantro
Cilantro sprigs (optional)
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Heat a large saucepan on medium-high heat. Add 1 Tbsp (15 mL) of the oil, and when itâs hot, add the beef strips. Season with black pepper and fry the meat for 5 to 7 minutes, until itâs no longer pink. Remove the beef from the pan and set aside.
Add the remaining 1 Tbsp (15 mL) of oil to the hot saucepan and sauté the onion, green pepper and jalapeño for 7 to 10 minutes. Add 2 cups (500 mL) of the beef broth and the wine to the saucepan. Bring to a boil, then reduce the heat to low. Place the remaining ½ cup (125 mL) of beef broth in a small bowl
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