Quinoa Stuffed Shells

Quinoa Stuffed Shells


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This recipe is a marvel to look at and even better to eat. The stunning presentation of stuffed shells will make you the talk of the town at your next holiday party. Filled to the brim with healthy quinoa, roasted almond, dried apricot and more, this fun starter is easy on the waistline as well.

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Chicago, IL

Serving Size / Yield

5-10 shells


  • 1 cup uncooked red quinoa
  • ¾ cup poppy seed
  • 2/3 cup sliced roasted almonds or 2/3 cup walnuts
  • 1/2 cup honey, to taste
  • ½ cup raisins
  • ½ cup chopped dried apricot
  • 1 pinch salt, to taste
  • 1 dash ground cinnamon
  • Large pasta shells

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Preheat oven to 325 degrees. Prepare quinoa according to package directions. Allow to cool for 5 minutes and then fluff with fork Scald the poppy seeds with boiling water, drain, and add lukewarm water to cover. Allow to soak for 30 minutes then drain and grind in a food processor. Mix together all ingredients . Bake in a 2-quart casserole dish, uncovered, 20 minutes. While baking, prepare the pasta shells according to package direction. Drain and set on serving dish. Fill with baked quinoa mix and serve. Can be refrigerated and served cold

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