I was at a Columbian coffee spot that is a great little gem down at the harbour about five minutes from my house. The owner is legit and bakes all her goodies with Quinoa. She even sells a Quinoa shake mix she swears by and offers a scoop full in her shakes and coffee-concoctions.
This week’s recipe is brought to you buy the ever-lovely and talented Maggie! She replaces the traditional rice and meat mixtures in this wonderful stuffed pepper recipe. Link to her site below in title.
Enjoy!
~A
Quinoa Stuffed Peppers with Quail Eggs (Vegetarian)
I love anything petite or small (Although ‘fun size’ candy isn’t fun at all. Give me all the chocolate!), especially when it is food related. This week at the grocery store my impulse buy was quail eggs – they were so tiny and cute, I couldn’t resist! The shells are like little stones or jewels, every one different, with unique colors and speckles. Did I have any idea what to do with them when I popped them in my cart? Nope! I’m sure my husband thought I was nuts – but wait until he tastes these. I’m pretty sure they will redeem me! They are flavorful but not overly spicy; all the pepper flavor goes sweet, because they are roasted, and then you have the lovely rich quail egg sitting right on top. No cheese required – but I won’t tell if some makes it’s way on there.
The filling for these is so simple. You can make it in one pot, and have leftovers after you stuff the peppers for the rest of the week! The stuffing itself makes an amazing side dish for other proteins, or is fantastic mixed into a cold salad.
For the quinoa filling, you will need:
1 Cup uncooked Quinoa
1 can Small Red Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can Diced Tomatoes
1 tsp Garlic, minced
4 Tbsp Sofrito (available at most groceries, you can also substitute a fresh salsa)
1/4 Red Onion, diced
1 tsp Cajun seasoning
Salt and Pepper to taste
In a medium sauce pan, bring 2 cups of water up to a high simmer or boil over medium high heat. Add in your quinoa first to start getting it hot, and then add in the rest of the ingredients. Stir with a spatula, cover, and reduce heat to a simmer (medium-low heat) for about 45 minutes. Check after 30, and stir every few minutes, but it may take up to 55 minutes until your quinoa has cooked and has absorbed the liquid. When your quinoa is cooked, you will see them plump up, expand, and the little ‘tail’ on the grain uncurls. They will also not be crunchy, and have the same consistency as well cooked rice. Once cooked, take off the heat, and let cool a bit while you prep your peppers.
To make stuffed peppers, you will need:
2 Bell Peppers
4 Quail Eggs
400 Grams of the Quinoa Filling (about 2 cups)
Preheat the oven to 375 degrees. Cut both of your peppers in half, and cut out the seeds and the stem. spray a baking dish with PAM or another no-stick spray, and then arrange your peppers in the dish so that they will fit. I decided to roast some of my mini peppers at the same time, so I just popped those in between the bell peppers. Now, take about 100 grams of the quinoa filling and stuff each half of the peppers. With your finger or a spoon, make a small well in the middle of the stuffing on top of each pepper, and then carefully crack a quail egg right on top. sprinkle with a little bit of salt, and then place in your oven to bake for about 25-35 minutes. If you like a runny yolk, it will be closer to 25 minutes; if you like a well-done yolk with a little bit of roasty toastiness, it will be more like 35. Serve with your favorite protein, as a side dish, or as a light lunch.
Each stuffed pepper is only 209 calories, and is packed with protein and veggies! Quinoa is a great grain for vegetarians, because it has so much protein, and each egg has 13 grams of protein all by itself. This makes this meal perfect even for meat eaters who – especially this time of year – are trying to forgo meat at least once or twice a week. (I’m trying to be a good Catholic, ma!) Enjoy guys, and as always, let me know what you think!
My name is Maggie Jasmin, and starting in January 2013, I dedicated myself to a new fitness journey, and have since lost 115 pounds. I move more, pick up heavy things, think intelligently about my food, and try to be the healthiest I can every day. This doesn't mean I gave up the foods I love – I just make them healthy! I blog and post recipes about my comfort food turned health food at 
You must be logged in to view comments.