Mexican Quinoa Stuffed Peppers

1 cup water + 1/2 cup quinoa rinsed
4 medium green peppers, cut in half & seeded
1 cup cherry tomatoes, quartered
1/2 cup black olives sliced
1 corn on the cob, kernels removed (about 1/2 cup)
3/4 tsp cumin
3/4 tsp kosher salt
1 cup prepared salsa
daiya optional but highly recommended (daiya is a cheese substitute. I used parmesan here, but feel free to use your favorite organic cheese)
oregano for garnishing

Directions:

Bring water to boil in a small sauce pan, add rinsed quinoa, cover and cook on low for 10 minutes. Turn off heat and allow to sit for 10 minutes. meanwhile, prep your green peppers, corn & tomatoes and place in a medium bowl. Slice olives and place in bowl with rest of veggies. Arrange green pepper halves on a rimmed baking sheet, cut side up. add cooked quinoa to the veggie bowl along with prepared salsa, mix well. Fill each pepper half with as much quinoa as you can. Top with slices of daiya. Bake in a 350F pre heated oven or toaster oven for 20-25 minutes. Garnish with oregano. enjoy!