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1
Rinse quinoa well under running water.
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2
Heat the olive oil in a sauce pan over medium heat.
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3
Saute onion and celery.
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4
Add garlic when the onion is soft, and continue to saute for a minute.
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5
Add quinoa and stock and bring to a boil.
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6
Reduce heat to a simmer and cover; cook for 20 minutes or until the liquid is absorbed.
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7
Meanwhile, toast the pinenuts for 2-3 minutes in a toaster or a hot oven.
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8
Be careful not to burn themcheck every minute!
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9
When the quinoa is done, stir in the pinenuts, sundried tomatoes, and parsley.
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10
Add salt to taste, and paprika.
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11
Slice peppers in half, lengthwise.
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12
Remove the insides from the peppers.
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13
Place on a baking sheet and fill with the quinoa mixture.
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14
Bake in a 350/180 oven for 35 minutes.
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15
Remove from oven and set aside.
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16
Meanwhile make the Remoulade: Place the chipotle peppers in the bowl of a small food processor.
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17
Whiz for a few seconds until they are chopped.
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18
(You may have to scrape the sides down.
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19
).
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20
Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy.
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21
Add the soymilk, lime juice and salt as youre whizzing.
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22
Spoon about 1/4 cup Chipotle Remoulade on a plate, and place the pepper in the middle.
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23
Add a dollop of remoulade to the top and serve.
