Stuffed Piquillo Peppers with Quinoa

Ingredients:

Zucchini salsa

• 1 small zucchini, cut into pieces (about 150 g)
• 1/4 cup chopped white onion
• Half a jalapeno pod
• 1 cup fresh cilantro leaves
• 1 tbsp freshly squeezed lime juice
• 0.5 cup golden raisins

Piquillo Peppers with Quinoa and Goat Cheese

• 1 cup quinoa
• 1 tbsp. l. olive oil
• 170 g goat cheese, crumbled
• 0.5 cup golden raisins
• 1 can (400g) canned piquillo peppers, rinsed

Preparation:

1. Preheat oven to 175°C.
2. Zucchini salsa:
   
   In a blender, combine the zucchini, onion, jalapeño, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon black pepper.
3. Piquillo Peppers with Quinoa and Goat Cheese:
   
   In a medium saucepan, combine the quinoa, 2 cups of water, and 0.5 teaspoon of salt and bring to a boil. Reduce heat, cover, and simmer until tender, about 10 minutes. Drain and toss the quinoa with olive oil. Let cool for about 10 minutes.
4. Add goat cheese and raisins. Fill the piquillo peppers with the quinoa filling, place them in a 2-quart baking dish, and cover with foil. Bake the peppers until the filling is heated through, about 20 minutes.
5. Serve stuffed peppers with zucchini salsa.