Ingredients
- ♡ 2 Capsicums – Halves and Gutted
- ♡ 1 Cup Quinoa – Rinse and Drain
- ♡ 1 ¼ Cups Vegetable Stock
- ♡ 8 Cherry Tomatoes - Diced
- ♡ 1 Lebanese Cucumber - Diced
- ♡ 2 Shallots - Sliced
- ♡ 1 Lemon - Juiced
- ♡ 2 Tablespoon Mint - Chopped
- ♡ 1 Teaspoon Ground Cumin
- ♡ ¼ Teaspoon Black Pepper
- ♡ ¼ Cup Extra Virgin Olive Oil (EVOO)
- ♡ ½ Cup Feta Crumbled
Instructions
- ♥ Pre-heat the oven to 200 degrees Celsius.
- ♥ Place the capsicum halves on a baking tray and bake for approx. 15-20 minutes or until the skin blisters/browns and peppers are tender.
- ♥ Remove from oven and set aside to cool.
- ♥ In a medium saucepan, bring vegetable to a boil add quinoa. Cover and simmer for 10 - 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from the heat and cool.
- ♥ In a large bowl, combine the quinoa, parsley, tomatoes, cucumbers, shallots, lemon juice, mint, cumin, garlic, pepper and EVOO. Mix well. Add the feta and mix until well combined.
- ♥ Evenly divide the quinoa mixture between the roasted capsicum halves.
- ♥ Serve immediately or chill until serving.
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