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Quinoa Stuffed Peppers with Eggplant & Mint by Rachel Ray

capture_02112014_143539Rachael shows how easy it is to cook quinoa.  She uses vegetable stock instead of water to cook the quinoa.  She then adds it to sauteed vegetables, and stuffs roasted red peppers with the mixture.   This recipe is very easy to make, and can be made ahead for use later in the week.  Like Rachael says, it is “delicious and super nutritious.”  Enjoy. Continue reading