Makes 4 servings as a main dish
2 cups vegetable broth or water
1 cup quinoa, rinsed
2 teaspoons olive oil
1/2 cup chopped onion
1 zucchini, quartered lengthwise then sliced across thinly
1 yellow squash, quartered lengthwise then sliced across thinly
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1/2 cup pine nuts
6 coarsely chopped basil leaves
4 large bell peppers, washed, with the tops cut off and reserved, and the seeds removed
Preheat oven to 350 degrees.
Grease a small (approximately 7 inches by 11 inches) baking dish.
Heat the olive oil in a medium, heavy-bottomed pot. Add the onion and saute a few minutes until soft. Add the zucchini, yellow squash, fennel seeds, oregano and salt.
Cook, stirring frequently, for 5 minutes or until vegetables soften. Add quinoa and stir to incorporate. Quickly add the broth or water, bring to a boil, then reduce to a simmer for about 15 minutes or until water is absorbed.
Remove from heat and stir in the tomatoes, pine nuts and basil.
Place the peppers upright in the baking dish and fill them with the quinoa mixture, topping each with its top. Bake 30 minutes.
Serve immediately, with a salad and roasted potatoes.
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