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Quinoa and feta-stuffed capsicums

Quinoa and feta-stuffed capsicums

This high-protein, low-carbohydrate, gluten-free recipe ticks all the boxes! Perfect for vegetarians and those looking to reduce their meat intake.
Serves 4

Ingredients:
  • ½ cup Soland Quinoa
  • 1 cup water
  • ½ tsp salt
  • 6 small capsicums (red or yellow)
  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 bunch spring onions, white part only, chopped
  • ½ cup chopped parsley
  • 100g feta cheese, crumbled
  • Olive oil
  • Preheat oven to 200°C (400°F)
  • Method:
  • Rinse the quinoa in a fine sieve. Tip into a saucepan, add the water and salt and bring to a boil. When boiling, reduce the heat to the lowest setting, clamp on a lid and cook for 10 minutes. Turn off the heat and leave, undisturbed, for a further 5 minutes.
  • Meanwhile, cut capsicums in half lengthways. Scoop out and discard the seeds, then arrange the capsicum halves snugly in a baking dish. Mix the chickpeas, spring onions, parsley and feta into the cooked quinoa. Stuff each capsicum half with the mixture, packing it in well.
  • Cover baking dish with foil and cook in preheated oven for 30 minutes. Remove foil, drizzle generously with olive oil, and return the dish to oven for a further 10 minutes. Good served hot or cold.
  • Cook's Tip: Any leftover stuffing makes a great little salad - just toss in a handful or two of salad leaves.
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