Quinoa Stuffed Peppers with Feta, Spinach, and tomatoes- Gluten Free

We enjoyed this for dinner tonight I adapted it from a magazine recipe I saw but included alot of other ingredients I don't use. You can add chunks of chicken to make this a MEAT meal

20 mins

4 servings

What you will need:
1 1/2 cups quinoa
3 cups of water (or veggie/chicken broth)
salt/pepper
1 clove garlic minced
1 med chopped onion
dash of apple cider vinegar
extra virgin olive oil
spinach
cherry tomatoes (or sun dried tomatoes)
feta cheese (or goat)
Parmesan cheese
4 Yellow/Orange Peppers

To Prepare:
-preheat oven to 355 degrees
- wash cut the tops off the peppers, clean out seeds and place upside down on parchment paper and bake for 20 mins.
-bring water to boil, add quinoa cook on med for 15 mins or according to package.
-carmelize onions in olive oil then when they are just about brown add a dash of Apple cider vinegar to really add some carmel flavor!
-stir in fresh spinach, cherry tomatoes and minced garlic saute for 3-5 mins till spinach is wilted.
-Add onion mixture to the quinoa with feta cheese, salt, and pepper and mix well.
-Stuff peppers with Quinoa mixture and sprinkle with Parmesan before serving.

I placed on a plate and surrounded it with greens and drizzled homemade balsamic dressing on the salad. It went really well with the peppers.