Cashew and Quinoa Stuffed PeppersRecipe by Chef Michael Williams

Directions

1. Roast the garlic by cutting off the top to expose each clove, drizzle with oil and then bake at 350° F until nicely browned.
2. Cook the quinoa with a ratio of 2 parts water to 1 part quinoa.  Bring to a boil, cover and reduce heat to minumum.  Simmer 10 minutes and then remove from the heat, leaving the lid on and let it sit for another 10 minutes.
3. Transfer the quinoa to a mixing bowl.
4. Preheat a large fry pan and then add the coconut oil and onions.  Sauté until lightly browned and softened.
5. Crumble the cashews into the pan with your hands enough to break them up a little.  Sauté for another couple of minutes and then transfer to the mixing bowl with the quinoa.
6. Squeeze the garlic out of the bulb, chop a little and also add to the mixing bowl along with the tomato, green onion, olive oil, balsamic, salt and pepper.  Stir very will and give a taste.  Adjust seasoning if necessary.
7. Stuff the quinoa mixture into the peppers, top with cheese and then bake in a 400° F.  Bake for about 20 minutes until the cheese is melted and browned slightly and the peppers are softened.
8. Serve warm or room temperature and enjoy.