stuffed bell peppers and strawberry spinach salad

This is a combination inspired by a recipe I saw in vegetarian times and a salad from the Fresh 20 menu plan. I modified them a bit, and the result was:

Bell peppers, baked for 30 minutes, then stuffed with sauteed corn, quinoa, then mixed with goat cheese and parsley. Served with a spinach strawberry salad topped with toasted walnuts and pecans.