Quinoa Stuffing for Squash Blossoms

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Quinoa Stuffing for Squash Blossoms1 sweet bell pepper2 to 21/2 cups cooked quinoa, black or white1 tablespoon olive oil2 tablespoons fresh snipped chives, can include theblossomssalt and pepper to tasteRoast the whole red pepper under the broiler or on ahot grill, turning until well charred on all sides.Place it in a brown paper bag while preparing the restof the recipe. Remove the pistils and stamens from thesquash blossoms and rinse them well.Sauté the precooked quinoa in olive oil over mediumheat for 1 minute, stirring constantly. Remove fromthe heat and stir in the chives. Break open the redpepper, draining any juices into the quinoa. Removethe stem, skin, seeds and membrane, then slice it intoslivers. Stir the quinoa and add salt and pepper.Stuff the blossoms with some of the quinoa and garnishwith the slivers of roasted pepper. Spread theremaining quinoa on a serving plate; place stuffedblossoms on the bed of quinoa.Note for quinoa: Be sure to rinse quinoa well inrunning water before cooking.From the "Herb Companion" June/July 2001