This is my second recipe which uses quinoa to produce a healthy, tasty and flavoursome main meal. Slow roasting the red peppers creates a beautifully soft and sweet taste complementing the quinoa perfectly.
- Preheat the oven to 150C
- Cut one red pepper per person lengthways and scrape out the middle
- Season with olive oil, salt and pepper and place in the oven on the middle shelf for an hour
- Meanwhile chop 1/2 aubergine and courgette per person into small pieces and add to a frying pan on a medium heat
- Take one tomato per person, score an X on the bottom and add to a pan of boiling water. After a few minutes take out and plunge into cold water. Remove the skin and discard. Chop into small chunks
- If using Merchant Gourmet White & Red Quinoa microwave for 1 minute, if not boil quinoa for 15 minutes
- Add the tomatoes, aubergine, courgette and quinoa to a bowl and combine well
- Add chopped parsley, lemon juice, olive oil and season to taste
- Add the quinoa mixture to the roasted peppers and serve
Isn’t it amazing how the natural world is so vibrant? I am often taken back by the hues that nature provides.
fittofrolick said:
Those look great! I love stuffed peppers and quinoa. Such a versatile superfood. Thanks for posting!
letizia said:
So delighted that you posted this today as I was looking for a new quinoa recipe! Thank you! Will now go check out your earlier one, youpee! 🙂
glutenfreezen said:
Looks yummy!
christina @ smallkitchenchronicles said:
It IS amazing how the natural world is so vibrant! Most agreed, cuminseeds!
theoldcopperpot said:
I think I’ll have to give this a try … mmm, I love quinoa!
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