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.
Nutrition Facts
Greek Style Quinoa Stuffed Bell Peppers
Amount Per Serving (1 people)
Calories 327Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 938mg41%
Potassium 572mg16%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 8g9%
Protein 11g22%
Vitamin A 4130IU83%
Vitamin C 165.7mg201%
Calcium 169mg17%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.