searching for quinoa
was a challenge in Tangier
found it in London

I smuggled it home
and then made this recipe
just for all of you

quinoa stuffed peppers
a recipe in haiku
cooking poetry

the ingredients
(an assortment of healthy
vegetables… plus cheese)

1 cup of quinoa
3 green peppers and 1 red
(with their tops removed)

1 can of chick peas
1 cup of tomato sauce
2 diced tomatoes

2 small zucchinis
2/3 cups grated cheddar
1 small onion, chopped

half-teaspoon fennel
half-teaspoon oregano
half-teaspoon basil

one pinch black pepper
2 teaspoons of olive oil
1/2 teaspoon salt

–

cooking directions
the best stuffed peppers you’ve had
are easy to make

I.
preheat your oven
to three-fifty fahrenheit
(one-eighty celsius)

II.
combine dry quinoa
with two cups water, then boil
reduce heat, cover

III.
simmer fifteen min
or until all the water
is fully absorbed

IV.
sauté the onions
and garlic in oil until
slightly translucent

V.
stir in tomato,
zucchini, and all spices
sauté five minutes

VI.
add tomato sauce,
chickpeas, and spices to taste
cover and simmer

VII.
after five minutes
mix in quinoa, fill peppers
top with pepper lids

VIII.
bake fifteen minutes
until peppers are roasted
then remove the lids

IX.
sprinkle cheese on top
bake for five minutes or ’till
golden and bubbling

X.
eat your stuffed peppers:
vast cascades of melted cheese
a hidden surprise