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1
Bring 2 cups water to a boil in a medium saucepan.
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2
Stir on 1/2 teaspoon salt and quinoa.
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3
Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes.
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4
Meanwhile, bring a large pot of water to a boil.
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5
Cover and reduce heat to a simmer.
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6
Preheat oven to 400F (200C).
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7
Heat 1 tablespoon oil in a wide skillet over medium heat.
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8
Add scallions and jalapenos; cook, stiring, until softened, about 2 minutes.
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9
Add garlic, cumin, corn, spinach and 2 tablespoons water and cook, stirring occasionally, until the spinach is wilted, about 1 minute.
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10
Transfer the vegetables to a large bowl.
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11
Add the quinoa, cilantro and feta; toss to combine.
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12
Seanson with pepper.
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13
Wipe out the skillet, add 1 tablespoon oil and heat over medium-high.
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14
Add onions and cook, stirring frequently, until they start to color around the edges, 3 to 5 minutes.
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15
Pour in wine and stir with a wooden spoon, scraping up any bits stuck to the bottom of the pan.
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16
Season with a pinch of salt and pepper and transfer to one large or two medium baking dishes large enough to hold the poeppers.
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17
Slice peppers in half lengthwise without removing the tops or stems; remove the inner membranes and seeds.
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18
Drop the peppers into the simmering water and cook until tender when pierced with the tip of a knife but not overly soft, 4 to 8 minutes.
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19
Transfer to a cutting board with a slotted spoon, fill with the quinoa mixture and place in the baking dish (or dishes).
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20
Drizzle the remaining 1 tablespoon oil over the peppers.
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21
Bake the peppers until heated through, 20 to 30 minutes.
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22
Switch heat to broil; cook until tops are browned, about 4 minutes.
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23
Serve hot, warm or at room temperature.
