This is a great lunch to make with leftover quinoa! They are also great for entertaining or as quick dinner.
Salad Stuffed Peppers
1 bell pepper
1c cooked organic quinoa (I had leftovers I cooked in Organic, low sodium, vegetable broth)
1/4-1/2 organic avocado, chopped
2 handfuls organic baby kales, rough chopped
4 grape salad tomatoes quartered, or small vine ripe tomato chopped
1 TBSP chopped red onion, optional
1-2 TBSP raw shelled hemp seeds
sea salt or pink Himalayan salt and pepper, to taste
In a large bowl add kale to quinoa, if quinoa is warm it will slightly wilt the kales. Slightly mash in avocado to quinoa and kale. Add tomatoes, optional onions, and season to taste. Core out and remove insides from a pepper, spoon mixture into the pepper, and sprinkle with hemp seeds. Enjoy!