RECIPE: Green Pepper and Quinoa Skillet

[Guest guest]

This is the quinoa recipe I mentioned when we were discussing purine.

You will have to leave the mushrooms out (they were an afterthought

when I made the recipe anyway, so it should still be tasty) since they

are a source of purine, but I think everything else in the recipe is

fine for a low purine diet.

 

The idea for this recipe started when I wanted stuffed green peppers

in the summertime but it was too hot to turn on the oven. Therefore,

if you prefer, prepare everything else according to the directions and

instead of cutting the green pepper into strips, leave them whole and

put the rest of the ingredients inside them and bake them as you would

any green pepper recipe.

 

(But it turned out that I prefer them as a skillet so I make it this

way now even when it is cold enough to turn the oven on.)

 

Sparrow

 

Green Pepper and Quinoa Skillet

serves 4

 

Ingredients

 

1 onion, chopped

1 tablespoon minced garlic (about 2-3 cloves)

1/2 cup quinoa

4 green peppers

1 small can of sliced mushrooms or about 12 fresh mushrooms, sliced

1 can of corn (rinsed) or about 1.5 cup of frozen corn or kernels

sliced off cooked fresh ears

3 Tablespoons fresh cilantro

3 pinches of red pepper flakes

Soy sauce, to taste

 

Directions

 

Rinse (several times) and cook the quinoa (boil 1 cup of water, add

quinoa, cover and simmer for 10-15 minutes) and set aside.

 

Saute the onion and garlic in water or vegetable broth until the onion

is translucent. Cut the green peppers into strips and add to the

skillet. Stir ingredients regularly.

 

Add the corn, mushrooms, cilantro and red peppers flakes (if you don't

know where to get fresh cilantro, look in the spice section of the

Mexican aisle of your grocery for cilantro flakes which you can soak

in water and use the same way as you would use fresh.)

 

Add the cooked quinoa to the skillet. Stir well and add the soy sauce.

Continue to cook until the green peppers reach the desired

consistency.

 

Variation: add 1/2 cup of cooked garbanzo beans.

 

Nutrition information per serving, as prepared with fresh mushrooms,

frozen corn and 2 Tblsp low-sodium soy sauce:

 

178 calories

1.92 g fat

0.23 g saturated fat

0.81 g poyunsaturated fat

0.42 g monounsaturated fat

296 mg sodium

642 mg potassium

37 g carbohydrates

5.26 g fiber

0 g sugars

7 g protein