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Quinoa herb capsicums
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Quinoa stuffed peppers are hearty, nutritious, and packed with plant protein, fiber, and manganese.
Ingredients:
  • 145g (3/4 cup) tri-coloured quinoa
  • 375ml (1 1/2 cups) water
  • 1 lemon, find finely grated, juiced
  • 4 green shallots, thinly sliced
  • 400g can red kidney beans, rinsed, drained
  • 2 truss tomatoes, chopped
  • 40.00 ml fresh coriander, chopped
  • 40.00 ml fresh continental parsley, chopped
  • 45g (1/4 cup) pepitas
  • 4 large mixed capsicums, halved lengthways, deseeded, membrane removed
  • 55g (1/3 cup) cashews, soaked in cold water for 2 hours
  • 24.00 gm tahini
  • 60ml (1/4 cup) water, extra
  • 100g baby rocket leaves, to serve
Instructions:
  • 1. Preheat the oven to 200C/180C fan forced and prepare a large baking tray lined with parchment paper. 2. In a saucepan over medium heat, bring quinoa and water to a boil. 3. Reduce the heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is al dente. 4. Remove the saucepan from heat and allow the quinoa to cool slightly.
  • Combine the quinoa, lemon zest, shallot, beans, tomato, coriander, parsley, and pepitas in a large bowl. Season with salt and pepper, then mix everything together.
  • Fill each capsicum with the flavorful quinoa mixture, then arrange them neatly on the baking tray. Give them a delightful spritz of olive oil, cover them gently with foil, and let them bake in the oven for 20 minutes. Uncover and continue baking for another 15 minutes until the capsicums are beautifully tender and the stuffing reaches a glorious golden hue.
  • Drain the cashews, then blend them with tahini, additional water, and 2 tsp lemon juice in a blender until smooth.
  • Drizzle the peppers with creamy cashew dressing and toss with fresh baby rocket leaves for a delightful dish.

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