Stuffed Peppers!

1/2 c. lentils + 1 c. water

1/2 c. quinoa + 1 c. water

4 bell peppers

1 onion, diced

1/2 jalapeno, seeded and diced

2 cloves garlic, minced

1 t. chili powder

1 t. crushed red pepper

1 t. black pepper

1 t. cumin

1 t. Italian seasoning

14 oz. can chickpeas, rinsed

14 oz. can tomato sauce

1 t. basil

Simmer lentils in water and quinoa in water for 15-20 minutes or until soft and water is absorbed.  Cut tops off bell peppers and remove seeds and ribs inside.  Chop tops of bell peppers and saute with onion, jalapeno, and garlic.  Add spices and stir in cooked lentils, quinoa, chickpeas, and 1 c. of tomato sauce.  Spoon 1/2 c. tomato sauce on the bottom of a 8 inch glass dish.  Stand bell peppers in the dish and spoon filling into each one.  Top with remaining tomato sauce and sprinkle with basil.  Bake for 1 hour at 350 degrees or until peppers are soft.

Quinoa Pudding!

3/4 c. quinoa

3 c. vanilla almond milk

1/4 c. sugar

2 eggs

1 t. cinnamon

1/2 c. raisins

Simmer quinoa in a large saucepan with 2 c. almond milk, stirring for 15 minutes.  Meanwhile, whisk together sugar, eggs, 1 c. almond milk, and cinnamon in a large bowl.  Add cooked quinoa and raisins to the bowl and stir to combine.  Let sit for 2 minutes, then cover and refrigerate for 2 hours.