This is a great use of quinoa I came across from Vegetarian Times. Even the leftovers heat up wonderfully (call us crazy but we actually think it tastes even better the next day after the flavors mingle for a while.) It does take a little longer to prepare than most meals, so make sure you have the time. Definitely worth it to us!
Adapted from Vegetarian Times
1 medium onion, diced
3-4 cloves garlic, minced
6 oz. fresh baby spinach
3 carrots, grated (1 1/2 cups)
3 or 4 large bell peppers
3/4 cup uncooked quinoa
2 cans (15 oz) diced tomatoes, drained, liquid reserved
1 can black beans, rinsed and drained
1 Tbsp cumin
1 1/2 cups shredded Mexican or pepper jack cheese
Rinse and cook quinoa according to directions. Meanwhile, prepare veggies.
In a very large skillet, saute onion for 5 minutes over medium heat.
Add cumin and garlic, saute 1 minute.
Stir in spinach, drained tomatoes (pour tomato liquid into bottom of 9x13 baking dish). Cook 5 minutes.
Stir in black beans, cooked quinoa, carrots. Heat for a few minutes.
Stir in 1 cup cheese. Season with salt/pepper.
Preheat oven to 350.
Cut bell peppers in half lengthwise (remove inner ribs with a spoon). Fill each pepper with heaping amount of quinoa mixture, packing it down, and place in baking dish.
Cover with foil and bake 1 hour.
Uncover, sprinkle peppers with cheese. Bake uncovered 15 minutes. Let stand 5 minutes.
Drizzle with pan juices before serving.