Quinoa and haloumi stuffed capsicums
1 cup(s), (170g)
Vegetable stock cube
1 individual, gluten-free variety, crumbled
Pitted kalamata olives
50 g, chopped
Semi dried tomatoes, not in oil
⅔ cup(s), (40g)
Fresh flat-leaf parsley
¼ cup(s), chopped
Fresh lemon rind
2 tsp, finely grated
125 g, chopped
Mixed salad leaves
- Cook quinoa following packet instructions, adding the stock cube to the cooking water.
- Add olives, semi-dried tomatoes, parsley, lemon rind and juice to quinoa. Season with salt and pepper and mix well.
- Preheat oven to 180°C. Cut capsicums in half through the stalks and remove seeds. Place capsicum halves on a large baking tray and fill with the quinoa mixture. Bake for 15 minutes. Scatter haloumi over the top. Bake for a further 10 minutes, or until the capsicums are tender and haloumi is lightly golden.
- Serve with 2 capsicum halves per person with salad leaves on the side.