Quinoa Stuffed Peppers with Romesco Sauce

1/3 cup slivered almonds
1 1/2 cups water
1/4 teaspoon salt
3/4 cup uncooked quinoa
4 large red, green or yellow bell peppers (a variety is nice)
1 teaspoon olive oil
1 medium onion, chopped
2 large cloves garlic, finely chopped
1 package (10 oz) fresh spinach, tough stems removed, torn into large pieces
1/2 cup crumbled goat cheese
1/4 cup dried currants or raisins

Heat oven to 375°F.

In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate and let cool.

In a saucepan, heat water and salt to boiling. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. Stir quinoa into boiling water. Reduce heat; cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Uncover and set aside.

Fill a saucepan half full with water; heat to boiling. Cut off and reserve tops of peppers. Remove seeds and ribs. Add peppers and tops to boiling water; cook 5 minutes. Drain. In same saucepan, heat oil over medium heat. Add onion; cook and stir 6 minutes or until onions are golden brown. Stir in garlic. Remove 2 tablespoons of onion mixture; set aside. Add spinach to saucepan; cook and stir 2 to 3 minutes or until wilted and any water evaporates. Remove saucepan from heat. Stir goat cheese, currants, almonds and quinoa into spinach mixture.

Arrange peppers in shallow baking dish. Spoon stuffing into peppers, mounding to fill; replace tops. Bake 20 minutes or until peppers are tender.

Romesco Sauce
1 oz French bread chunks, crusts removed
3 Tbsp red wine vinegar
1/3 cup toasted almonds
1/4 cup drained diced tomatoes
1 roasted red pepper, charred skins removed and sliced
1 clove garlic
1 tsp paprika
Pinch of cayenne pepper
1/4 cup olive oil

In a bowl, combine the bread with the red wine vinegar. Put the toasted almonds in the food processor and pulse until grainy. Add the bread, tomatoes, red pepper, garlic, paprika and cayenne. Puree until smooth. With the motor running, pour the oil in a slow stream and process until smooth. Refrigerate for at least 1 hour before serving.

Spoon Romesco sauce on plate and top with a cooked pepper.