Peyton Cooks in the 2012 Walk On! Kids Cooking ContestPosted: Updated:
Cheesy Rainbow Awesomeness
Submitted by Peyton, age 9, Mesa
1 each of red, orange, yellow and green bell peppers
1 small red onion
2 crushed cloves garlic
1 portobello mushroom
1 tablespoon olive oil
1/2 cup chicken stock
2 tablespoons Bragg Liquid Aminos
1 8.5 oz pkg pre--cooked Quinoa
5 oz of shredded mozzarella, parmesan, and/or asiagio cheese
Dash salt and pepper
Preheat oven to 400 degrees. Boil water in a large pot.
Wash and then cut each bell pepper into quarters lengthwise; remove the seeds and membranes. Blanch (cook briefly in boiling water) pepper pieces for 5 min. Carefully remove from water with tongs and immerse in a bowl of cool water.
Cut onion and mushroom into small pieces. Heat olive oil in pan on medium high heat and sauté the onion and mushroom pieces until tender, about 5 minutes. Add garlic, chicken stock, Bragg Liquid Aminos, and salt and pepper to taste. Heat on high until reduced, about 3 min.
Combine sautéed veggie/broth mixture in a bowl with the pre--cooked Quinoa. Add most of the cheese but save some for sprinkling on top later. Add salt and pepper to taste. Mix!
Lay the pieces of pepper out on the foil lined baking pan face up so they form little cups. Place a scoop of the Quinoa mixture in each pepper piece. Carefully put into oven. Cook for 8 minutes. Then sprinkle the rest of the cheese over the pepper pieces and cook until melted, about 2 min. (Hint: you can also sprinkle ground toasted flaxseeds along with the cheese for a nice nutty flavor addition.) Share with your family (serves 4--6). Yummo!