Quinoa Stuffed Peppers

This recipe is delicious and makes wonderful use of the peppers and tomatoes available at Farmer's Markets- plus it's gluten free!

stuffed peppers 2.jpg


1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced (see note)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼  teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)

See the entire recipe and directions at Laura Theodore.