Ingredients
1 can (14-1/2 ounces) vegetable broth1/4 cup water1 bay leaf1 cup quinoa, rinsed2 each medium sweet red, yellow and orange peppers4 medium carrots, finely chopped2 medium onions, finely chopped1 tablespoon canola oil2 tablespoons sunflower kernels2 teaspoons dried parsley flakes1/2 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon paprika1/8 teaspoon dried marjoram1/8 teaspoon dried thymeDash cayenne pepper
Preparation
In a small saucepan, bring the broth, water and bay leaf to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Discard bay leaf.
Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; invert onto paper towels.
In a large nonstick skillet, saute the carrots and onions in oil until tender. Add the quinoa, sunflower kernels and seasonings; cook and stir for 2 minutes or until heated through. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until peppers are tender.
