This is a super simple recipe for roasted peppers stuffed with quinoa and sauteed vegetables. For an extra twist I served them with mango and basil salsa. Easy, healthy and delicious
- 1/2 cup quinoa
- vegetable stock cube
- 4 peppers
- 1 small zucchini
- 1 small onion
- 1 large tomato
- 1/4 cup shredded cheese
Cover the quinoa with 2 cups of water, add the stock cube and bring to the boil for 15-20 mins. Most of the water will be absorbed or boil off so make sure to keep an eye on the boiling pot
During this time half the peppers and place in a roasting dish into an preheated oven (400°F). They will take about 15 mins to roast depending on the size of the pepper.
Saute the onions and garlic in a pan with a little oil. I use seasame oil because I love the rich flavour. Add the zucchini and tomatoes and cook until soft.
Combine the quinoa and vegetables and mix well, spoon into the roasted peppers and top with shredded cheese. Return the peppers to the oven for another 5-10 mins until the cheese is gooey and delicious.
Make the mango and basil salsa by mixing finely chopped basil through diced ripe mango and serve on the side. Enjoy.