Quinoa and feta-stuffed capsicums |
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This high-protein, low-carbohydrate, gluten-free recipe ticks all the boxes! Perfect for vegetarians and those looking to reduce their meat intake.
Serves 4 |
| Ingredients: |
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½ cup Soland Quinoa
1 cup water
½ tsp salt
6 small capsicums (red or yellow)
1 x 400g tin chickpeas, drained and rinsed
1 bunch spring onions, white part only, chopped
½ cup chopped parsley
100g feta cheese, crumbled
Olive oil
Preheat oven to 200°C (400°F)
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| Method: |
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Rinse the quinoa in a fine sieve. Tip into a saucepan, add the water and salt and bring to a boil. When boiling, reduce the heat to the lowest setting, clamp on a lid and cook for 10 minutes. Turn off the heat and leave, undisturbed, for a further 5 minutes.
Meanwhile, cut capsicums in half lengthways. Scoop out and discard the seeds, then arrange the capsicum halves snugly in a baking dish. Mix the chickpeas, spring onions, parsley and feta into the cooked quinoa. Stuff each capsicum half with the mixture, packing it in well.
Cover baking dish with foil and cook in preheated oven for 30 minutes. Remove foil, drizzle generously with olive oil, and return the dish to oven for a further 10 minutes. Good served hot or cold.
Cook's Tip: Any leftover stuffing makes a great little salad - just toss in a handful or two of salad leaves.
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