Curry Quinoa/Beef Stuffed Vegetables Gluten Free

Gluten Free Dish

1/2 cup qiunoa
1/2 lb of ground beef
1 tbsp curry powder
1 bell pepper (from garden
2 tomatoes (from garden
6-8 large button mushrooms
1/2 tsp cayenne, s/p
1/2 of the largest serrano pepper I grew this summer
1/2 tsp ground garlic/olive oil blend
fresh chives from garden chopped
dried oregano
1 cup~ of water
1-2 tbsp of ground flaxseed

Core out the pepper, a tomato, and the mushrooms.  add the extra pieces to the meat in a pan with all the spices and water.  Let it cook down for a half hr.  Mash down the beef in the pan with a large spoon or watever you are stirring with.  Keep adding water as it evaporates.  Near a high point in the water add the flaxseed to thicken.  Boil the quinoa now on another burner.  Strain quinoa of excess water and add into the pan with the rest of the filling (of course meat can easily be omitted from the recipe and simply stuff w quinoa/veggie mix, cook quinoa much earlier in that case).  Set the oven to 350 or 400.  Stuff the cored veggies.  I topped with a little shredded mozz, mostly for effect.