8 Ways to Use Quinoa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted bell peppers stuffed with quinoa, lentils, almonds, and olives in a baharat-spiced tomato sauce, finished with a yogurt-tahini drizzle. Hearty, aromatic, and satisfying enough for a main or elegant as a side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 bell peppers
- 2 tablespoons extra virgin olive oil
- 1 onion, (finely chopped)
- 4 garlic gloves, (minced )
- 1 tablespoon Baharat
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1 14-ounce can fire-roasted diced tomatoes
- 1 1/2 cups cooked quinoa
- 1 1/2 cups cooked lentils (or canned lentils (from a 15-ounce can), drained and rinsed)
- 1/2 cup sliced almonds, (chopped)
- 1/2 cup kalamata olives, (pitted and slivered)
- 1/2 cup fresh chopped parsley
- Kosher salt
- 1/4 cup sliced almonds
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 1 large garlic clove, (finely grated or minced)
- 3/4 cup plain yogurt
- Freshly ground black pepper
- 2 tablespoons chopped parsley
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 455mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 102mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.