Peppers stuffed with quinoa and vegetables, in tom yum sauce
4 servings
40 minutes
Peppers stuffed with quinoa and vegetables in tom yum sauce are an exotic dish with Eastern notes. Chinese cuisine is famous for its balance of flavors, and this recipe embodies the perfect combination of sweetness, spiciness, and umami. The delicate texture of quinoa harmonizes with aromatic vegetables, creating a light yet rich filling texture. Tom yum sauce adds a spicy citrus tang and flavorful depth, making the dish a true gastronomic adventure. The bright green pepper not only serves as a beautiful shell but also adds freshness. This recipe is perfect for lovers of unusual flavor combinations and those looking to diversify their menu with healthy and original dishes.
1
Rinse quinoa in cold water, add two cups of water and put it on the heat. Cook for 10-15 minutes until ready. Finely chop the onion, heat oil in a pan and sauté the onion until translucent. Add diced pumpkin and sauté for another 2-3 minutes. Then add finely chopped eggplant and fry for a couple more minutes. Finally, add pieces of zucchini. At the end, you can add greens (I used garlic chives). Mix quinoa with vegetables, cover with a lid and set aside.
- Quinoa: 1 glass
- Water: 3 glasss
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Pumpkin: 100 g
- Eggplant: 100 g
- Zucchini: 100 g
- Salt: to taste
2
Prepare the peppers. Cut out the seeds and pour boiling water over the peppers. Stuff the peppers with the prepared filling and carefully place them in a pot or pan so they stand tightly against each other and the filling doesn't spill out.
- Green bell pepper: 8 pieces
3
Dissolve tom yum paste in a glass of boiling water, add peppers, and simmer for 15-20 minutes.
- Tom yum paste: 1 tablespoon
- Water: 3 glasss