I am the author of this recipe. My kids love this dish, and I created it with their young palates in mind... if you're cooking for adults, definitely kick up the spice!! I most recently made this dish as a stuffing for stuffed peppers. I had some salsa I needed to use, so added it while the quinoa was simmering. To bake the peppers, (I only stuffed 3) I stood them in a loaf pan, added condensed tomato soup to the bottom of the pan, and covered with foil, baked at 375 for about a half hour, uncovered and sprinkled with cheese, returned to the oven for a minute, and served with black beans.
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I am the author of this recipe. My kids love this dish, and I created it with their young...