Quinoa stuffed capsicums
100 g, (1/2 cup)
40 g, tamari flavoured, chopped
Shaved parmesan cheese
3 individual, sliced
2 clove(s), crushed
1 tsp, finely chopped, plus extra leaves to garnish
Canned cannellini beans, rinsed, drained
1 400g can, (400g can)
4 medium, (200g each), halved lengthways, seeds removed
1 small, finely sliced
60 g, baby
White wine vinegar
- Preheat oven to 200°C and line a large baking tray with baking paper. Place quinoa in a fine sieve and rinse under cold, running water. Cook in a large saucepan of boiling water for 12 minutes or until tender. Drain well then transfer to a large mixing bowl.
- Meanwhile, heat half the oil in a medium non-stick frying pan on medium. Add shallot and garlic and cook, stirring, for 1 minute or until softened. Add to quinoa with thyme, cannellini beans and almonds. Season and toss to combine.
- Cut capsicum in half lengthways and remove seeds and membrane. Fill with quinoa mixture. Place on prepared tray and cover loosely with foil. Bake for 30 minutes or until capsicum is tender. Uncover and cook for another 10 minutes or until golden.
- Combine fennel, rocket and parmesan in a bowl. Drizzle with vinegar and remaining oil. Sprinkle extra thyme over capsicum.