Quinoa stuffed peppers
A great tasting vegan dish that is so filling and incredibly easy to make as you can customise it to your own taste by adding whatever spices, vegetables and colours you happen to enjoy – go crazy!
Prep time: 15 minutes
Cook Time: 30 minutes
Serves: 1
Serves: 1
- Quinoa – 80g
- Courgette – 1/2 diced
- Spring Onions – 3 stalks
- Celery – 2 stalks
- Basil – 1 handful
- Flat Leaf Parsley – 1 handful
- Chestnut mushrooms – a couple
- Chilli flakes – 5g
- Olive oil – 20mls
The Method
- Boil the quinoa in 400ml of water after rinsing thoroughly in cold water to remove the bitterness.
- Throw in the chilli flakes to flavour the water
- Preheat oven to 180
- Finely chop the celery, courgette, onion and garlic
- Lightly fry the garlic in olive oil, then add the celery, courgette, spring onions
- Once quinoa is cooked (around 10 minutes), spoon out into a large bowl and allow to cool for 5 minutes
- Tear the parsley and basil roughly and throw it into the bowl along with the courgette, garlic, celery and onion.
- Chop a quarter out of the peppers, or cut the top off and remove all seeds,
- Stuff peppers with quinoa mix and pop on a oiled baking tray in the centre of the oven for 20-25 minutes (or when the peppers look done)