quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

quinoa & leek stuffed peppers / spinach salad with basil tahini dressing

Contents of your meal kit:

bell peppers
basil tahini dressing base

Equipment needed: foil-lined baking sheet, small or medium saucepan, salad bowl

Finishing steps:

  1. Preheat oven to 425. Slice bell pepper in half lengthwise and remove seeds. Rub with olive oil, salt & pepper, and place cut side down on a foil-lined baking sheet. Roast for 12-15 minutes.
  2. Heat a small amount of oil in a saucepan over medium heat. When oil is hot, add leeks, season with salt & pepper and cook 3 minutes, stirring occasionally. Add quinoa to saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed.
  3. While the quinoa is cooking, slice tomatoes in half and chop olives. Set both aside.
  4. When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork. Add olives and season with salt & pepper to taste, cover to keep warm.
  5. Once bell pepper has roasted until tender, transfer to a cutting board and change oven setting to broil.
  6. Next, firmly pack quinoa mixture into the peppers. Top with crumbled feta, and place back on baking sheet and under broiler until tops have browned.
  7. Pour tahini dressing base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and tomatoes. Toss gently and season with salt & pepper to taste. Serve alongside stuffed peppers.