This entry was posted on Friday, November 16th, 2007 at 11:11 am and is filed under Quinoa Side Dish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 16, 2007
Quinoa Stuffed Squash Blossoms
Makes 6 servings
Ingredients
12 squash blossoms 1 cup quinoa 2 cups water
1 sweet red pepper, finely chopped 1 sweet bell pepper, finely chopped
1 tablespoon walnut or olive oil
2 tablespoons fresh snipped marigolds
salt and pepper to taste
Directions
1. Rinse quinoa to remove the coating of a bitter substance called saponins.
2. Bring 2 cups water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
4. Remove the pistils and stamens from the squash blossoms and rinse well.
5. Sauté the peppers and cooked quinoa in walnut or olive oil over medium heat for 1 minute, stirring constantly.
6. Remove from the heat and stir in the snipped marigolds.
7. Stir the quinoa and add salt and pepper (if desired).
8. Stuff the blossoms with some of the quinoa. Spread the remaining quinoa on a serving plate; place stuffed blossoms on the bed of quinoa.
Nutrition facts: 140 cal; 21gm carbs; 4gm pro; 4gm fat
For more great recipes with edible flowers, check out Herb and Wisdom
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