Quinoa And Turkey Stuffed Tomatoes Recipes

HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
• Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
• Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
• Add chopped onions and peppers. Saute 2-3 minutes.
• Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
• Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
• Add the cooked quinoa to the meat mixture. Stir thoroughly.
• Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
• After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
• Serve immediately :) Enjoy!

QUINOA STUFFED TOMATOES

Steps:

• In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
• In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
• Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.

COLLARD GREENS STUFFED WITH QUINOA AND TURKEY

Steps:

• Fill a bowl with cold water. Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact. Break them off about 1 to 2 inches into the leaf, where they become less ropey. When water in pot comes to a boil, salt generously and add collard leaves, in batches. Blanch 2 minutes and transfer to cold water. Drain, gently squeeze out excess water and set aside on paper towels.
• Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste. Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes. Remove from heat.
• In a large bowl combine quinoa, turkey, mint and parsley. Add tomato mixture and stir together. Season to taste with salt and pepper.
• Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill leaves, place one on your work surface, vein side up with stem end nearest to you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below. Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in pan, crowding the pan with snug layers. Drizzle on remaining 2 tablespoons of olive oil.
• Whisk together 1/2 cup water, tomato paste and lemon juice. Season with salt if desired. Pour over stuffed collard greens. The rolls should be just submerged. Add more water if necessary. Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking. Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes. Leaves should be just tender. Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs. Serve warm or cold, with juice from pan spooned over if desired.