Moroccan Quinoa Stuffed Peppers

Step 1

Place quinoa and two cups water in a medium saucepan. Bring to a boil then lower heat and cover. Simmer for 15 minutes, remove from heat and fluff with a fork. Set aside.

Step 2

In a small bowl, mix all dressing ingredients together and then set aside.

Step 3

Bring a large pot of water to a boil and preheat the oven to 350 degrees. Once the water is boiling, add your halved peppers. Cook for 4 minutes, until slightly tender, then remove from water to cool.

Step 4

In a large bowl, mix together the cooked quinoa, grated carrot, sliced almonds, preserved lemon, apricots and cranberries. Add dressing and toss to coat evenly. Spoon quinoa into each halved pepper and then sprinkle with goat cheese. Bake for 15 minutes.