Quinoa stuffed peppers with quail egg

This recipe is from the Quinoa and Quail episode of A is for Apple, hosted by Lauren Gulyas.

Makes 6 half stuffed peppers

Ingredients

• 1 cup (250ml) uncooked red quinoa
• 1 cup (250ml) canned black beans rinsed and drained
• 1 teaspoon (5ml) garlic minced
• 2 tablespoons (30ml) minced diced canned chipotle in adobo sauce
• ½ cup (125ml) red onion small dice
• 3 small red peppers
• 6 quail eggs
• Salt and pepper to taste
• Cilantro garnish

 Directions

1. Rinse quinoa in cool water.
2. Place 2 cups (500ml) water and 1 cup (250ml) quinoa, pinch of salt, onion, garlic, chipotle in a medium saucepan set over medium high heat. Bring to a boil and reduce heat to low. Cover quinoa and cook for 14 minutes. Remove from heat and fluff with a fork. Stir in black beans and season to taste with salt and pepper.
3. Place quinoa mix in a bowl and cool slightly.
4. Preheat oven to 350F (176°C).
5. Cut both of your peppers in half lengthwise and cut out the seeds. Place in an oven proof baking tray. Fill peppers with stuffing equally between the 6 peppers.
6. Make a well with a spoon or your finger in the middle of the pepper.
7. Carefully crack a quail into a small bowl then place in the well. Repeat with remaining eggs. Sprinkle with a little salt, and place in the oven for 20 minutes, or until the egg white is set and yolk is still runny.