In a large saucepan, bring quinoa, broth and a pinch of sea salt to a boil. Reduce heat to simmer, then cover and cook for about 15 minutes or until quinoa is fluffy and water is absorbed.
In the meantime, prepare bell peppers on a baking sheet or dish. Drizzle olive oil (about 1 teaspoon) over peppers to coat both sides.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add garlic and onion, stirring often, cooking for about 2-3 minutes or until mixture begins to soften. Then, add spinach, chickpeas, lemon juice + zest and cooked quinoa. Turn off heat, and stir in black olives and feta. Season to taste.
Divide quinoa mixture evenly among bell pepper halves. Cover with foil and bake for 30 minutes, then remove foil and continue cooking another 15 minutes or until bell peppers are tender and quinoa is browned. Set aside to cool. Drizzle olive oil overtop before serving. Serve immediately.
Greek Style Quinoa Stuffed Bell Peppers
Amount Per Serving (1 people)
Calories 327Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 4130IU83%
Vitamin C 165.7mg201%
* Percent Daily Values are based on a 2000 calorie diet.
Greek Style Quinoa Stuffed Bell Peppers https://www.notenoughcinnamon.com/greek-style-quinoa-stuffed-bell-peppers/