4 Serves
50 Mins
Preheat your oven to 230°C.
In a saucepan, combine the quinoa, orange juice, and stock. Bring to a boil, then simmer until all liquid is absorbed. Season with salt to taste.
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Vitamin E
4 mg / 15 mgVitamin K
587 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
312 µg / 400 µgCalcium
365 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
199 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
1830 mg / 4,700 mgSodium
1016 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
11 g / 28 gSugar
23 g / 50 gSaturated Fat
4 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
In a small skillet, sauté the mushrooms until lightly browned. Remove from heat and stir in the spinach until wilted.
Place the yellow squash in a glass pie pan with a splash of water. Cover with plastic wrap and microwave for 8-10 minutes until tender. Once cooled, dice the squash into quarter-inch cubes.
In a large bowl, combine the cooked quinoa with dried currants, ground cumin, coriander, the mushroom-spinach mixture, feta cheese, and the diced squash.
Fill the cleaned and seeded poblano peppers with the quinoa mixture and arrange them on a cookie sheet. Bake for 10-15 minutes until the filling is hot and the cheese is softened.
Serve the peppers over a pool of tomato sauce or drizzled with mango vinaigrette.
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