Cookback on: Gemista with Quinoa and Oregano

Prep: 25 min • Cook: 70 min. A modern take on classic Greek gemista using fluffy quinoa instead of rice, stuffed into hollowed bell peppers and tomatoes with sautéed onion, garlic, oregano and parsley, then drizzled with olive oil and oven-roasted until lush and tender. The filling is brightened with fresh parsley and balanced with a touch of tomato paste and broth; serve warm with a dollop of strained yogurt or crumbled feta for a comforting, vegetarian Greek meal.