This recipe comes from MyRecipes.com
Makes 8 portions:
- $1.21 - 0.37 lb Red Bell Pepper
- $0.00 - 0.06 lb Almonds: Raw
- $0.12 - 2 tbsp Publix Extra Virgin Olive Oil
- $0.00 - 2 tsp Red Wine
- $0.05 - 2 tsp Minced Garlic (Spice World)
- $0.11 - 0.5 tsp Sea Salt
- $0.09 - 0.5 tsp Black Pepper
- $0.00 - 0.25 tsp Red Pepper
- $3.78 - 0.21lb Onion
- $0.00 - 1 tsp Ginger Root
- $2.47 - 120g Quinoa
- $1.35 - 420g Emeril's Organic Vegetable Stock
- $5.79 - 3.2 lbs Tomatoes
- $0.00 - 15oz Chickpeas
- $21.45 - 3 tbsp Dill
- $4.09 - 3 tbsp Parsley
Total Cost: $40.51
Cost Per Portion: $5.06
Follow the directions over at MyRecipes.com.
We’ve been eating more quinoa lately in an attempt to get more fiber into our diet. This recipe is totally vegan, and works both as a side dish or the main event. Simmering the quinoa in flavored vegetable stock is a great touch; they came out even more flavorful than when boiling in water.
For some reason I expected to bake these before they were done, but the recipe made no mention of that, so I simply left the tomatoes raw. As a result, this is an especially refreshing thing to enjoy on a muggy Florida evening. I happen to think tomatoes are better raw anyway.
Thoughts for next time:
- I must have picked some truly big tomatoes, because they were barely half-stuffed by the time I was done. Next time, add more quinoa, or find smaller tomatoes.