This is a great mid-week supper. Easy to make, healthy and really tasty.
Quinoa is a complete protein meaning that it contains all eight of the essential amino acids plus it’s packed full of fibre, phosphorus, iron, magnesium and vitamin B6.
- 2 organic peppers (halved lengthways and de-seeded)
- Extra virgin olive oil
- 1/2 cup of quinoa
- 2 vine tomatoes – chopped
- 1/2 red onion – finely chopped
- Small handful of toasted pine nuts
- Small handful of toasted pumpkin seeds
- Handful of fresh basil – roughly chopped
- 1 dessert spoonful of capers
- 1 dessert spoonful of vegan pesto – I often have homemade pesto in the fridge but if not then I use a ready-made one by Zest, available from health food stores
- Juice of 1 lemon
- Pinch of sea salt
- Pop the peppers into an oven-proof dish, drizzle with olive oil and place in the oven on 180°C for 30 minutes
- Rinse the quinoa for a few moments under cold water (the natural coating on the grain has a slightly bitter, soap-like taste so definitely worth doing this before cooking!)
- Place the quinoa in a pan with a cup of cold water. Bring to the boil and then simmer, with the lid on for 20 minutes. Once cooked remove from the heat and place a clean tea towel across the top of the pan and under the lid for a few minutes to help absorb extra steam and moisture.
- Mix the cooked quinoa with the tomatoes, onions, capers, pine nuts, pumpkin seeds, basil, pesto, lemon juice, salt and a drizzle of olive oil.
- Stuff the peppers with the quinoa mixture and serve with a green salad