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KPL Cooks - It's Kind of a Big Meal: Summer Stuffed Vegetables (Virtual)

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Program Type: Cooking & Nutrition
Age: Adult
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It’s officially summer, which is the perfect time to make this veggie heavy dish. Learn how to prepare, roast and stuff different summer vegetables with a protein rich salad. 

Kitchen Utensils

  • 1 medium saucepan
  • Measuring cups
  • Measuring spoons
  • Assortment of bowls for ingredients
  • Baking sheet
  • Parchment paper
  • Large Chef’s knife
  • Paring knife
  • Spoon
  • Fork
  • Cutting board

Ingredients & Instructions

  • 1 bell pepper, halved lengthwise and seeded, leaving stems intact.
  • 1 bell pepper, roasted with skin removed.
  • 1 zucchini, halved and seeded.
  • 1 summer squash, halved and seeded.
  • 2 roma tomatoes, roasted (substitutes: any other tomatoes fresh or sundried)
  • 1 onion, sliced and roasted
  • 1-5 cloves of garlic, finely diced
  • 1 cup quinoa, rinsed (substitutes: rice, barley, couscous, spelt, lentils.)
  • 2 cups water
  • 3 Tbsps olive oil 
  • 1 Tbsp oregano, fresh or dried
  • 1 Tbsp basil, fresh, roughly chopped
  • Salt and pepper to taste

Optional: Goat cheese, feta cheese, cotija cheese or any other crumbly cheese you enjoy. If you prefer melty cheese, try fresh mozzarella!
Other optional add-ins: protein of your choice; ground beef, turkey or chicken, tofu or garbanzo beans all work well in this dish. 

  1. Preheat your oven to 450℉, wash and dry all produce. 
  2. Toss bell pepper and tomatoes with olive oil, sprinkle lightly with salt and pepper, place in the oven to roast for about 30 minutes.
  3. Cut and prepare all ingredients.
  4. Coat bell pepper, zucchini, and summer squash with olive oil, salt and pepper. Put on a parchment lined baking sheet and roast for 15-20 minutes or until just tender. 
  5. While the vegetables are cooking, start your quinoa water, add the quinoa once boiling.
  6. When quinoa is ready, fluff with a fork and add all your herbs and spices, adjust seasonings to taste. Add cheese at this stage if you choose.
  7. Remove vegetables from the oven and let cool slightly. 
  8. Peel your roasted pepper and roughly chop, add tomatoes and roasted peppers to quinoa.
  9. With a spoon, stuff your prepared quinoa into your vegetable vessels, cook for another 10-15 minutes.
  10. Add garnish of fresh herbs and serve! This quinoa salad is also great cold or just by itself.