Peppers Stuffed with Curried Chickpeas and Quinoa Raisin Salad

I wake up in the middle of the night and can't fall back asleep.

I think about food...recipes... and those things we can control in our lives -when the goal is staying healthy.



That's why this year I'm thinking...for every plate of cheeseburgers and fries (because those are going nowhere) ~ there will be a dish like this.

After all...isn't a healthy life all about balance?

Peppers Stuffed with Curried Chickpeas and Quinoa Raisin Salad

Prepare the Quinoa (keen-wa) Raisin Salad:

2 cups prepared Quinoa (according to your package instructions)
2 tablespoon Pine Nuts, toasted
Handful of Raisins

Add all three ingredients to a bowl, fold together and set aside.

Prepare the Peppers (2-3 large or 4 smaller sized peppers):

Take your peppers and cut off their tops and clean out the insides

Blanch peppers in boiling water for 10-12 minutes or until just soft but still able to stand on their own. Set aside.

Preheat oven to 350.

Prepare Curried Chickpeas:
Recipe adapted from Jolinda Hackett, About.com Guide

1 can Chickpeas, drained and rinsed
1/2 cup vegetable stock (or chicken)
1/2 onion, diced
4 cloves garlic, diced
3 tbsp olive oil
juice from half lemon
1/2 tsp curry powder
scant 1/2 tsp coriander powder
1/2 tsp cumin
1 tsp garam masala
1 large handful baby spinach
Salt and pepper to taste

Preparation:

In a large skillet, saute onions and garlic in olive oil until soft, about 5 minutes.

Add spices and lemon juice and stir for one minute. Add Chickpeas and broth and stir. Cover and simmer about 20 minutes, stirring occasionally, adding more stock (or water) ONLY if needed until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes.

Mix together the Curried Chickpeas and Quinoa Salad, stuff the peppers with the mixture, place in oven and cook approximately 20 minutes. Broil at the end for an additional 3-5 minutes if desired.

Can be made a day ahead and reheated.