Ginger Quinoa Stuffed Peppers

1 red bell pepper (Recipe makes enough filling for 2-4)
2 carrots
2 cloves garlic
1/2 yellow onion
1C quinoa
1Tbs ginger
salt/pepper
non-stick spray
soy sauce
~2c water
2 TBS olive oil

Preheat oven to 350F

1. Boil water and add quinoa. Quinoa cooks a lot like rice - it will absorb the water as it cooks., which takes about 30 minutes. When it's done, fluff it with a fork.
2. While the quinoa is cooking, heat olive oil over medium heat (NOT HIGH HEAT!) in a nonstick pan.
3. Dice garlic and onion, and cut carrots into small pieces (1/4 inch coins worked well) and add to oil.
4. My green pepper was huge, so I cut the top off, and then cut a 2-inch section off the top of the "bowl" part. I cut that into bite-size pieces and added it to the oil as well.
5. Add salt and pepper to the pan. Cover the carrots, onion, garlic and pepper and cook for 10 or so minutes on medium heat.
6. When the quinoa is almost cooked, add the ginger and stir gently.
7. Cut the seeds and white ridges out of the middle of the pepper.
8. When the quinoa is cooked and veggies are almost soft, combine the two and fill the pepper(s) with the mixture.
9. Top the mixtures with cheese or the pepper lids.
10. Bake in a sprayed baking dish for 25 minutes or until the pepper starts to wrinkle and gets soft.
11. Add soy sauce

Nom!