Quinoa (or Buckwheat) Stuffed Peppers
Reference: The Body Ecology Diet, by Donna Gates, Published by B.E.D. Publications, Atlanta, Georgia, page 186
2 cups cooked quinoa or buckwheat
Saute onion in oil or ghee and seasonings until translucent. Add celery, garlic, and kale, cook until tender. Taste mixture and adjust seasonings. Stuff red peppers with quinoa mixture. Bake at 350 F degrees in oiled casserole for 45 minutes.
Note: to cook quinoa, rinse quinoa several minutes in a strainer. Cook just like rice, using two-to-one ratio of water to grain, and a pinch of sea salt...
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