These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky.
Serves: 8 moderately; 4 larger servings
- 1 cup quinoa, rinsed thoroughly and drained
- 2 cups filtered or spring water
- 1 can (15 ounces) chickpeas, drained and rinsed
- ½ cup fresh flat-leaf parsley, chopped
- 1 pint grape or cherry tomatoes, halved
- ¾ cup kalamata olives, pitted and sliced and sliced
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 1 clove garlic, minced
- ½ 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, or a combination
- Chopped fresh flat-leaf parsley, for garnish (optional)
Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.
Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl. Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.
Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.
Note: The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.
Per serving: 253 calories; 9.6g fat; 596.5mg sodium; 376.6mg potassium; 36.7g carbs; 5.8g fiber; 3g sugar; 6.6g protein
- Here are more quinoa recipes.
- Go to Picnic Pleasures for a complete picnic menu and tips.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Linda Osborn says
Beautiful colors----already has my mouth watering to try it! Yummmm.
Just started cooking with quinoa and really enjoy it. Can't wait to try this recipe!
This sounds yummy! I love the combo of Chick Peas and Quinoa!
Justine M. Vickers says
Hmmmmm....this looks delicious! I must make this on my day off!
Jean Hayes says
These look beautiful and delicious. I would probably leave out the oil and add some vinegar, but gorgeous!
Kathy Cultice says
This sounds delicious! I can't wait to try it!
I can't wait to try these. They look delicious! My Christmas dinner all came from recipes from your website (and book). Thank you for publishing such wonderful recipes!
Great recipe! Hope I win!
Must try this soon!!
Looks Great!! Wonderful dish for anytime 🙂
This looks good.
So colorful! Sounds delicious!
Wonderful way to use quinoa.
I love the Jazzy Vegetarian! Thisrecipe looks fantastic!
Linda Scherer says
always love stuffed peppers
My husband would love this! 🙂
Janelle Humphreys says
I love trying these recipes.
Heather Williams-McKenzie says
I love the colors, and you could omit the peppers if you didn't have them and serve as a grain salad. Looks like it would be great for school lunches!
Love this recipe and jazzy vegetarian!
Debbie Johnson says
I very recently started the "Eat to Live" healthy eating program and I will definitely be
trying these with my family because they look delicious!!!!
Alison L. says
This looks like a delicious recipe...hope to try it soon! I recently discovered Laura's show on Create and have my Tivo recording them. I'd love to have her book - much easier than trying to find the recipes online! 🙂
I'm making this one today!!!
Sounds delicious. I just discovered quinoa - yay!
I know this sounds stupid but I have still not tried quiona I'm just a little on the nervous side on trying to cook it.
Allison, there is no stupid, there's just discovery and learning! Here is a brief guide to cooking and using quinoa. Fortunately it's as easy as can be: http://www.vegkitchen.com/tips/we-love-quinoa/
Vinny's Mom says
Kalamata love!!! And lemon zest? AND garlic? It's like you know me & want me to be happy!
Yum I cannot wait to make this!
Heather Koch says
This does look really yummy and seems like something i would try.
Sounds yummy! Can't wait to try it!!
Teddi Keefer says
Ohhhhh Looks great!
Trisha Schnatterly says
Thank you for another great recipe!
robbie thomas says
Beautiful colors.with beautiful flavors to match. Can't wait to try it Yummy
chris reed says
Mmmm............................ love stuffed peppers!!!!
tye block says
This looks like a wonderful addition to my New Years meal of black-eyed peas and greens!YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sherry Farley says
This looks wonderful!
I love this recipe! I have tried a few of the Jazzy Vegetarian recipes, so yummy! I love this site too! My friend sent me a recipe from here and as soon as I saw it I knew I had to like you guys on Facebook! I've been making lots of your recipes!
Terri Cole says
Wow, that looks really good!
Chickpeas are a favorite of mine 🙂
I cook beans in a pressure cooker as part of my daily diet, and I have found chickpeas to be the most versatile. I'm definitely trying out this recipe.
I'll be trying this whether I win or not (but I hope I win).
Lizzie Crowl says
Perfect for dinner tonight's Meatless Monday celebration.
This sounds SO good. I just might make this for lunch today. 😉
Yummy. Always looking for new quinoa recipes and love chickpeas so its a winner!
Love new recipes for Quinoa, thanks.
Norma Romero says
Quinoa is so good and healthy for us!!
I just did the recepie. Instead of the basil I used parsley.. It is delicious!!!
Yummie!! Must try this! May even be making it for nice snack on New Year's Eve ...
Jamie Lee says
I love Laura and her show The Jazzy Vegetarian! As always, this looks delicious!
Name *Kari says
I love to watch her show on PBS!
Kate C says
This looks delicious and easy!
This is definately one I will try!
Jamie Wilkinson says
This dish looks absolutely beautiful and relatively easy to make. I can hardly wait to try it.
Love the colors and the healthy choice!
This looks amazing. I love her show!
This looks delicious!
This sounds so good!!
Nicole mauer says
Entering contest. And saving recipe !!
I love all of Laura's recipes! She makes this lifestyle so accessible to everyone!
I have a teenage vegetarian and am still learning how to make nutritious meals the whole family can enjoy. Thanks for the opportunity to win such an amazing cookbook to add to my kitchen.
Delicious looking, colorful meal! Can't wait to cook it up. And it would be awesome to win that cookbook. 😉
looks good can't wait to try, loved the show on PBS
Ernest Mason says
I'm going to give this a try!
Rhiannon Rees says
Looks delish! Would love to win this book!
faye clark says
Yummm! Adding peppers to this wks grocery list !
Looks delicious! Can't wait to try it in summer!
I'm so tired of all the Christmas goodies and this looks amazing! It combines a number of my favorite foods: quinoa, chick peas and peppers. I will definitely be trying this SOON! Thanks for sharing the recipe.
This looks so good!!! Love quinoa and chickpeas!!!
Yum! This looks so good! I'll have to try it.
Sounds yummy, definitely will try.
Lynn f says
Oh my this looks wonderful. I see this in my near future.
Carrie Bello says
This salad looks yummy! Am so excited for 2014 to really work on new recipes!
Candyce C. Fleming says
I have made this and it is delicious! I have never had a Laura Theodore recipe fail me!
Janet Basinger says
How do you pronounce quinoa? Is quinoa a complete protein? I would love to win this book! 🙂
Janet, it's pronounced KEEN-wa. And it is a complete protein, or nearly so.