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Vegan South & Central American Recipes
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Quinoa-Stuffed Peppers With Chipotle Remoulade
©Copyright Kathy Flake, 2007, reproduced with permission - original recipe



  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 cup celery, chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable stock or water (stock cubes are okay)
  • 1/4 cup pine nuts
  • 1/4 cup sun-dried tomato, chopped
  • 1/4 cup fresh parsley, minced
  • salt, to taste
  • 1/2 teaspoon smoked paprika or regular paprika
  • 3-4 medium bell peppers, any color

Chipotle Remoulade

  • 2-3 canned chipotle peppers, plus
  • 1 teaspoon adobo sauce
  • 1 (12 ounce) package silken tofu
  • 2 tablespoons soymilk
  • 1 lime, juice of
  • 1 dash salt

Rinse quinoa well under running water. Heat the olive oil in a sauce pan over medium heat. Sauté onion and celery.
Add garlic when the onion is soft, and continue to sauté for a minute. Add quinoa and stock and bring to a boil.
Reduce heat to a simmer and cover; cook for 20 minutes or until the liquid is absorbed.

Meanwhile, toast the pinenuts for 2-3 minutes in a toaster or a hot oven. Be careful not to burn them—check every minute!
When the quinoa is done, stir in the pinenuts, sundried tomatoes, and parsley. Add salt to taste, and paprika.

Slice peppers in half, lengthwise. Remove the insides from the peppers. Place on a baking sheet and fill with the quinoa mixture.
Bake in a 350/180 oven for 35 minutes.

Remove from oven and set aside.

Meanwhile make the Remoulade: Place the chipotle peppers in the bowl of a small food processor. Whiz for a few seconds until they are chopped. (You may have to scrape the sides down.)

Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy. Add the soymilk, lime juice and salt as you’re whizzing.

Spoon about ¼ cup Chipotle Remoulade on a plate, and place the pepper in the middle.

Add a dollop of remoulade to the top and serve.