Meatless Mondays, as I said in Part 1 of the series, are a great way to SAVE: save money, save the environment, and save lives (you know, or calories and fat, whatever.)
So here I am sharing an amazing recipe from my and KMB’s good friend, Erica Hopper over at Simple Bites Gourmet. I asked her to share it with me because I know all of her stuff is not only healthy but delicious, too! Also, with her culinary degree and successful business, she is a professional and I thought you all might enjoy a real recipe from someone like her. Don’t worry, I will be sharing more of my thrown together (i.e. make something out of the remnants of the pantry so I don’t have to go to the store) Meatless Monday specials in the next two posts!
I dove into this recipe last night and made it for my family and it was a hit with everyone, even the 4-year-old! Bonus: It was EASY! My husband, who is probably my pickiest, said that it tasted so delicious and healthy, he felt good after eating it versus that feeling something like pizza or wings leaves you with. Thanks, babe.
So go make this for your families and feel good about what you are serving them! I have two more Meatless Monday Posts coming up, so check back and you will have a new recipe for every Monday in the month.
Quinoa and Vegetable Stuffed Poblano Peppers with Grilled Corn, Spinach and Tomato Salad Recipes
Ingredients for the Quinoa and Vegetable Stuffed Poblano Peppers
- 4 medium poblano peppers, halved lengthwise and seeded
- 1 TBSP. vegetable oil, divided
- ½ cup onion, finely chopped
- 1 tsp. fresh, minced garlic
- 1 medium zucchini, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 3/4 cup quinoa
- ½ tsp. coarse Kosher salt
- 1/8 tsp. fresh ground black pepper
- 1 whole egg, lightly beaten
- ¼ cup parmesan cheese, grated
Method
- Preheat oven to 400°F, place poblano peppers on a foil-lined baking sheet, and roast 10-15 minutes or until slightly soft. Remove from oven and cool to room temp.
- Meanwhile, heat 1 tsp. vegetable oil in a large skillet over medium-high heat. Add onion, cook 2-3 minutes, or until beginning to soften. Add garlic, and cook another 2-3 minutes, stirring often. Add remaining vegetable oil to pan and add zucchini and bell pepper. Cook, stirring often, until tender. Remove from heat and let cool to room temp.
- Meanwhile, bring 1 ½ cups water to a boil in a small saucepan. Stir in quinoa, salt and pepper. Reduce heat to low, cover and cook 15 minutes or until liquid is absorbed. Remove from heat and let cool 15 minutes.
- Once all ingredients have cooled slightly, stir together vegetable mixture, quinoa mixture, egg and cheese. Mound into peppers, and return to oven. Bake 15 minutes or until set. Let cool to room temp before chilling.
Ingredients for the Grilled Corn, Spinach and Tomato Salad
- 2 medium ears corn, husks removed
- 1 cup grape tomatoes, halved
- 2 tsp. extra virgin olive oil
- 1 tsp. chili powder
- ½ tsp. fresh minced garlic
- ½ tsp. coarse kosher salt
- 1/8 tsp. fresh ground black pepper
- pinch chipotle chili powder
- 2 cups spinach, chopped
- 2 tsp. fresh chopped cilantro
- 1 tsp. lime juice
- 1 tsp. lime zest
Method
- Preheat grill to medium-high. Place corn on grill, and grill 4-5 minutes on each side, until lightly charred and crisp-tender. Remove from grill, and remove corn from cob using a sharp knife and tongs (you want it to remain warm).
- Meanwhile, preheat oven to 400°F and place tomatoes on a rimmed baking sheet and toss with oil, chili powder and next four ingredients. Place in oven, and roast 15 minutes or until lightly browned and soft.
- Remove tomatoes from oven and toss with corn, spinach, and remaining ingredients. Let cool to room temp before chilling. Can be served warm or cold.
