Ingredients :
- 4 peppers of different colors
- Golden and black quinoa
- Garlic – green onion
- Roasted pine nuts
- Red beans
- Black beans
- Yellow onion
- Olive oil
- Two-color corn
- Firm tofu (well drained)
- Ground coriander
- Ground cayenne
- Salt & pepper
- Fresh coriander
- Maple syrup
- Damari
- Argan oil
- Apple cider vinegar (aged)
Method :
- Blanch (salted water) the peppers for 6 minutes, after having been cut in half and cleaned of their white flesh.
- Brown the green onions, then the garlic, without coloring.
- Add the quinoa and vegetable broth until cooked through. Add salt, pepper, and toasted pine nuts.
- Add the already cooked and sautéed beans with the chopped yellow onion, olive oil, cayenne, salt and pepper.
- Lightly brown the corn in olive oil and argan oil.
- For firm tofu, marinate for 30 minutes in maple syrup, Damari, argan oil, aged cider vinegar, and ground coriander.
- Cut the tofu into ¾-inch cubes and pan-fry gently until nicely browned.
Assembly :
- Place the pepper halves, seam-side up, side by side in a baking dish. Choose the color order for contrast.
- Fill the bottom of the pepper halves with the quinoa mixture (roughly 2 tbsp).
- Layer the bean mixture, followed by the grilled corn.
- Finish with the caramelized tofu cubes, taking care to push them a little into the peppers to prevent them from falling in the oven.
- Bake at 200 ° C (400 ° F) for 15 to 20 minutes on the center rack.
- Cover with aluminum foil and continue cooking for 5 to 10 minutes.
- Remove from oven and garnish with cilantro sour cream.
Coriander Sour Cream
- 160 g macadamia nuts
- 125 g of water
- 3 tbsp lemon juice
- 1/3 tsp salt
- A pinch of pepper
- ½ bunch of fresh coriander
Method :
- Boil the nuts in salted water for 20 minutes.
- Drain.
- Next, add all ingredients to the Vitamix and blend until creamy.
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