Ingredients
- 3/4 cup uncooked quinoa
- 1 1/2 cups water
- 1 lemon, rind finely grated, juiced
- 4 green shallots, thinly sliced
- 400g can red kidney beans, rinsed, drained
- 2 truss tomatoes, chopped
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh continental parsley, chopped
- 1/4 cup pumpkin seeds
- 4 large mixed capsicums, halved length ways, deseeded, membrane removed
- 1/3 cup cashews, soaked in cold water for 2 hours
- 1 tbsp tahini
- 1/4 cup water, extra if needed
- 100g baby rocket leaves, to serve
Method
- Preheat oven to 220C/180C fan forced. Line a large baking tray with baking paper. Bring quinoa and water to the boil in a saucepan over medium heat. Reduce heat to low. Cover. Simmer for 12-15 minutes or until water is absorbed and quinoa is al dente. Remove from heat. Cool slightly.
- Place quinoa, rind, shallot, beans, tomato, coriander, parsley and pumpkin seeds in a large bowl. Seas. Stir to combine.
- Stuff capsicums with quinoa mixture. Place on prepared tray. Spray with olive oil. Cover with foil Bake for 20 minutes. Remove foil and bake for a further 15 minutes or until capsicums are tender and stuffing is golden.
- Meanwhile, drain cashews. Place cashews, tahini, extra water and 2 tsp lemon juice in a blender and blend until smooth.
- Drizzle peppers with cashew dressing and serve with baby rocket leaves.
