Categories: Quinoa, amaranth, main
Ingredients
- 1/2 cup uncooked quinoa, rinsed
- 1/4 cup uncooked amaranth (or more quinoa)
- 1 cup frozen edamame, thawed
- 1 cup loosely packed (about 12 grams) dry arame seaweed, soaked in cold water for 15 minutes, drained well
- 6 green onions, thinly sliced
- 3 carrots, grated
- 1/3 cup roughly chopped fresh cilantro, dill or parsley
- 2 tablespoons brown rice vinegar
- 4 red bell peppers, tops removed and reserved, then cored and seeded
Directions
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Preheat oven to 350°F. Put grains and 1 1/2 cups water into a medium pot and bring to a boil. Reduce to medium-low; cover and simmer until liquid is gone and grains are tender, about 15 minutes. Let rest 5 minutes; fluff with a fork and transfer to a large bowl. Toss in edamame, arame, onions, carrots, cilantro and vinegar. Stuff peppers with mixture and arrange in a baking dish; pour 1/4 cup water into dish. Place tops on peppers, cover with foil and bake 30 minutes. Uncover and bake until tender, 20 to 30 minutes more.