Quinoa Stuffed Capsicum
What you’ll need: (serves 4)
1 cup quinoa
1 onion, finely chopped
1 medium zucchini, trimmed, grated
2 garlic cloves, crushed
1 teaspoon ground cumin
2 tablespoons pine nuts
1/2 cup canned black beans, drained and rinsed
2 tomatoes, diced
75g fresh ricotta cheese
4 large capsicums, halved lengthwise, seeded
How to make it:
Preheat oven to 180°C. Line a large baking tray with non stick baking paper.
Cook quinoa according to packet (usually takes about 20 minutes). I use Celebrate Health quinoa Tomato and Basil.
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the onion, zucchini and pine nuts, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Place onion mixture, quinoa, beans, tomato and ricotta in a large bowl. Stir to combine.
Stuff the capsicums with the mixture and place on the prepared tray. Cook for about 30 minutes until vegetables are soft and stuffing is golden.
Enjoy with a dollop of Greek yoghurt (Chobani Plain Greek Yoghurt is my favourite!)
Recipe adapted from taste.com