Over the weekend I FINALLY got to dine at Nirvana. As soon as I walked in the door, I fell in love. It was so nice to step into a restaurant that provided food that is 'out of the ordinary'. I know bigger cities have many restaurants similar to Nirvana but am pleased that Fredericton has a big enough community to keep them in business. I ordered and enjoyed their mexican quinoa peppers with a garden salad and for dessert raspberry lemon swirl cashew 'cheesecake'. The 'cheesecake' was absolutely amazing! I've only made a pumpkin cashew 'cheesecake' so I will have to try and make other flavours too. The dish was also served with 'sour cream' that was made out of cashews. So, today's post is inspired by Nirvana. The stuffed peppers were great and seemed like such a simple and easy dish to prepare.
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| Mexican Quinoa Stuffed Peppers |
Mexican Quinoa Stuffed Peppers (yields 4)
- 1 cup quinoa, dry
- 1 cup water
- 1 cup low sodium vegetable broth
- 1 cup cooked black turtle beans
- 1 corn on the cob, cooked
- 1/2 cup salsa
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
- cilantro, optional
- cheese, optional
- 4 red, green, orange or yellow peppers
- olive oil
Cook quinoa in water and vegetable broth until all liquid is gone. While quinoa is cooking, cut peppers length wise and drizzle with olive oil, inside and out. Lay cut side down on cookie sheet lined with parchment paper and bake at 350 F for 20 - 25 mins or until peppers start to become wrinkled. Once quinoa is cooked add beans, corn, salsa, cumin, chili powder, black pepper and cilantro and mix together. Stuff quinoa mixture into peppers. If desired, add cheese to inside of peppers and put back in oven (cut side facing up) until cheese is melted. Enjoy!
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