Quiona and Sweet Potato Salad AND Stuffed Red Peppers

by foodsmarty

Quiona is a high protein grain and has all the essential amino acids, making it a complete protein. In this recipe, sweet potatoes, a great source of Vitamin A, which is excellent for the skin and eyes, is used raw. Raw sweet potato is delicious, being light tasting, crunchy and a little bit less sweet than cooked (which caramelizes the sugars). Try it sliced thin to dip into guacamole or dice up and place in salads like this. Raw foods serve to give you more energy and are very activating. This is a great lunch or can be reheated or reused in another recipe as you will see in the one that follows. Find rosemary growing anywhere on your next walk.


Store in a glass jar for freshness or to carry for your lunch all week.


1 c quiona cooked

1 stalk celery diced

3/4 c fresh cranberries chopped

1 sweet potato, diced

1 c pecans, chopped

1/2 beet diced

Parsley, cilantro or fresh herb of your choice (1 T -1/3 c)

(I used 1 T fresh chopped rosemary instead of above)

Olive oil, Lemon Juice and Salt to taste

Mix all ingredients and Serve.

This or the leftovers can be easily made into another dish of stuffed peppers as follows:

In Addition to Above Ingredients:

Organic Red Peppers

Cooked Black Beans

1 t thyme

Optional Cheese or Vegan Almond Cheese

Make an equal mixture of the quiona stuffing with black beans, it will depend on the number of peppers you are stuffing. Add 1 t thyme and put into center of red peppers from which you have cut off the top and removed the seeds. Cook at 350 degrees F for 30-45 min until your peppers reach desired softness. Some people like them lightly cooked so they are warm and sweet with a little crunch…or you may cook for the longer time for a soft pepper.


a modern stuffed pepper


A third serving option is below. I suggest making a large pot of black beans the day before (soaking and sprouting two days before), and then using the beans in different ways. That is use some to stuff the quiona and make the others into refried beans below. You may also use canned beans just be sure the can they come in is free of BPA, which typically lines most canned goods and has been linked to causing cancer. I personally like to keep one bowl of beans soaking and sprouting at all times so they are ready to cook when the bowl I just ate ran out. Make this a habit and it becomes as easy as filling your water bottle as it is not so much  labor intensive as requiring foresight.

 Life Hacked Refried Beans Steps:

The proportions can be altered in any way. Use as much or as little beans as desired as well as any preferred type. The French actually make refried lentils.


1 quart (black) beans

Juice of the beans

OR enough water to blend

1 T – 1/4 c coconut oil

In your blender add beans and water or the juice of the beans. You want to use water instead of the juice if they are from a can as canned beans have a large quantity of unnecessary salt. You are also welcome to use milk, soy milk or rice milk if desired.  Blend till smooth. Add to pan in which oil has been melted. Let cook on low for 20-40 min till the beans are thickened. Stir every 10 min. If you keep the stove on low it is not necessary to watch them much or smash them as you have eliminated all the labor by blending them.

Place Quiona Salad in center of plate, surround with black beans. Top with red pepper almond cheese.

Mexican vegan style!

Mexican vegan style!