Hi Guys, Sorry for my absence. On my way back from Europe I spent a few days in China.. now typepad, facebook, instagram and even gmail was blocked in China so that made it hard for me. Then I got a tiny bit sick on the way home and(to be honest) lost my mojo for blogging whilst I settled back into my little life and caught up with friends etc.
I am back on Australian time, refreshed, have a brand spanking new desk and couldn’t be more happy to share with you my first home cooked meal since being back. Quinoa stuffed capsicums! I realized all I had eaten for 3 weeks was pizza, pasta, cheese, bread, olives, eggplants and tomatoes (a typical Mediterranean diet?) BUT being someone who is basically addicted to broccoli; I needed a fix of a fresh, nutrient rich home cooked meal to be able to function properly and get straight back into it.
Stuffed capsicums with a salad it was. I love cooking for people and missed cooking for Jackson so whilst he assembled my desk I made a delicious dinner – fair trade yeah?
Quinoa, carrot and mushroom stuffed capsicums w/ salad serves 4
- Pre heat oven to 200 deg. Cook quinoa as per packet instructions. Start dicing onion, grating the carrot and slicing the washed mushrooms. Set aside
- Half the capsicums, remove inners and seeds (and top if you like – I don’t like it.) and lightly coat in olive oil, salt and ground cumin. Place in oven safe dish and set aside.
- In a pan, heat the oil, onion, grated carrot and mushroom and a generous pinch or two of ground cumin.
- Once the quinoa is cooked, place the capsicums in the oven to start cooking (they need a little alone time) and whilst the capsicums are starting to roast, mix the quinoa with the carrot and mushroom mix.
- Remove capsicums from oven to stuff – pack the quinoa mixture in tightly and top with crumbles ricotta or feta
- Bake in oven for 10 or so minutes, or until cheese has melted and browned.
- Serve and enjoy! I served with spiced greek yoghurt
I had a lot of left over quinoa mix so I made a spinach and quinoa salad to go with – easy, spinach leaved, cherry tomato’s and cucumber with a balsamic vinaigrette! Easy peasy and absolutely delicious.
This gave me the dose of vitamins and nutrients I needed to battle jet lag and a huge hunk of editing of family travel photos (and a video coming your way!)
If you are loving Quinoa but not so much stuffed in capsicums, try my Roast Pumpkin and Quinoa Salad - one of my favourite recipes I have made to date!