Here are two favourites from our superfoods & seeds collection, free to cook right now. The full set of 96 superfoods & seeds recipes — with audio cook-along, grocery lists and favourites — lives in the app.
Quinoa-Stuffed Peppers
Ingredients
- For the peppers:
- 12 mini sweet bell peppers, washed and halved lengthwise, seeds removed
- 1 tablespoon olive oil (substitute: avocado oil)
- For the filling:
- 1/2 cup uncooked quinoa, rinsed
- 1/4 cup amaranth, rinsed
- 1 1/4 cups water or low-sodium vegetable broth
- 1/2 small red onion, finely diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon sea salt, or to taste
- 1/3 cup chopped fresh cilantro (substitute: parsley)
- 2 tablespoons lemon juice
- Optional: 1/4 cup crumbled vegan feta or almond cheese
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Arrange pepper halves cut side up on prepared sheet. Brush lightly with olive oil.
- In a medium saucepan over medium heat, combine quinoa, amaranth, and water or broth. Bring to a boil, then reduce heat and cover. Simmer gently for 15 minutes, until grains look translucent and most liquid has absorbed.
- Remove from heat; let sit, covered, for 5 minutes. Fluff with fork.
- Heat a separate skillet over medium heat. Add red onion and sauté until softened and aromatic, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds.
- Add cooked quinoa-amaranth mixture to skillet with onions. Sprinkle in cumin, paprika, chili powder, and salt. Stir to coat evenly. Remove from heat.
- Fold in cilantro and lemon juice, mixing just until combined. If using, sprinkle in vegan feta.
- Spoon filling generously into each pepper half, mounding slightly.
- Bake stuffed peppers for 18–20 minutes, until peppers are fork-tender but maintain vibrant colors. The tops will appear lightly golden.
- Remove from oven and serve warm or at room temperature.
Tips
- Avoid overcooking to keep peppers from becoming mushy.
- Filling can be made ahead and refrigerated overnight; assemble and bake before serving.
- Store leftovers in an airtight container and rewarm gently to preserve texture.
- Serve as is or finish with a drizzle of balsamic reduction for extra brightness.
Variations
- Use millet or brown rice if quinoa or amaranth are unavailable.
- Add diced tomatoes or corn to filling for extra flavor and color.
- Make nut-free by omitting vegan cheeses and boosting herbs.
Chia-Seeded Veggie Sushi
Ingredients
- 4 sheets nori seaweed
- 1 large carrot, peeled and julienned
- 1 small cucumber, seeded and julienned
- 1 ripe avocado, pitted and sliced thinly
- 1 yellow bell pepper, thinly sliced
- 1/2 cup microgreens or baby spinach leaves
- 2 tablespoons chia seeds (white or black)
- 1/2 cup mashed silken tofu or whipped plant-based cream cheese (binder)
- 2 teaspoons rice vinegar
- Sea salt
- Optional for dipping:
- Tamari or low-sodium soy sauce
- Pickled ginger
Instructions
- Lay out a nori sheet, shiny side down, on bamboo mat or clean surface.
- In small bowl, mix mashed silken tofu with chia seeds, rice vinegar, and a pinch of sea salt. Allow to sit 8–10 minutes to thicken; mixture should resemble soft paste.
- Spread heaping tablespoons of chia-tofu mixture evenly across the bottom two-thirds of nori, leaving a 1-inch border at top edge.
- Layer carrots, cucumber, avocado, bell pepper, and microgreens over the chia base in tight, even rows.
- Using gentle pressure and the help of the mat, roll nori away from you, tucking vegetables firmly as you go. Dampen exposed nori edge with water to seal roll.
- Let roll stand seam-side down for several minutes to set.
- With a sharp knife dipped in water, slice roll into bite-sized pieces. Edges should be clean and vegetables vivid.
- Arrange on platter. Serve with tamari and pickled ginger.
Tips
- Chia mixture acts as natural binder; allow sufficient resting for optimal stickiness.
- Use very sharp knife for neat slices; wipe blade between cuts to clean.
- Rolls can be prepared in advance and chilled, but slice just before serving for best texture.
- For added crunch, sprinkle toasted sesame seeds atop finished rolls.
Variations
- Replace tofu with cashew cream for a soy-free version.
- Change vegetables according to seasonal availability, such as adding shredded beet or mango strips.
- As this chapter draws to a close, these party-ready appetizers show how super seeds and ancient grains can enliven any gathering, providing dazzling color, satisfying textures, and lasting nourishment.
Get all 700+ recipes in the app
Cook hands-free with audio instructions, save favorites, build grocery lists, and search every recipe — free in the All-in-One Recipes Cookbook app.
Get the free app700+ recipes · grocery lists · audio cook-along
Get free recipes & cooking tips
Join our kitchen newsletter for new recipes, step-by-step guides, and tasty surprises — straight to your inbox. No spam, unsubscribe anytime.
Thanks! Please check your inbox to confirm.
Powered by MailerLite · we never share your email.