Vegan I Gluten Free Serves: 6 Time: 1 hour 10 minutes
1 cup quinoa 2 cups vegetable broth 3 bell peppers, cut in half lengthwise, seeded 4 tsp. olive oil, divided 1/2 purple onion, diced 2 cloves garlic, minced 2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) can organic fire roasted diced tomatoes 3 large handfuls spinach 2 tsp. chili powder 1 tsp. cumin 1/2 tsp. oregano 1/2 tsp. coriander 1/2 tsp. red pepper flakes 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 avocados, sliced Cilantro for garnish Preheat the oven to 400 degrees. In a small saucepan add the quinoa and vegetable broth. Bring to a boil over medium-high heat. When boiling, lower the heat to low and cover the pot. Simmer for 15-18 minutes until the liquid is absorbed. Set aside. Bring a large saucepan of water to a boil. Add the bell pepper halves and blanch for 3-5 minutes until tender. Remove the peppers, pat dry and place them in a baking dish, open face, drizzling the inside and outside with olive oil. Dump out the water from the large saucepan and heat the remaining 2 tsp. olive oil over medium-high heat. When hot, add the onion and garlic and sauté for 3-5 minutes, until translucent and fragrant. Add the beans and diced tomatoes. Using a potato masher or the back of a fork, mash about 3/4 of the beans, leaving some whole pieces. Add in the spinach and spices and simmer on low for 7-10 minutes for flavors to set. Mix in the quinoa and stir well. Spoon the bean and quinoa mixture into the peppers. Left over mixture can be saved added to the side of the dish or kept in the fridge. Bake the peppers 30-40 minutes, until beginning to brown. Top with avocado slices and cilantro garnish. Serve, adding leftover mixture if desired. Keeps in the fridge in an airtight container for 3-5 days. Heath tip: Pinto beans are an excellent source of fiber, protein, antioxidants, and nutrients. They prevent blood sugar spikes yet satisfy hunger for hours. They have been proven to reduce cholesterol levels and reduce the risk of illness and disease.