Fruity Quinoa Stuffed Pepper
Serves
8
Total Time
1hrs 5mins
Calories
235
Fantastic as a vegetarian main dish, or as a side dish to accompany all the usual at Christmas time. Serve with a dollop of minted yoghurt, and garnished with additional snipped herbs and pine nuts.
- Dates100 gpitted
- Red bell pepper8halved
- Quinoa170 g
- Water1 L
- Fresh basil leaves11 g
- Fresh parsley16 g
- Mint leaves7 g
- Scallion4
- Ground cinnamon½ teaspoon
- Allspice½ teaspoon
- Smoked paprika½ teaspoon
- Dried figs100 g
- Pistachios70 g
- Pine nuts50 g
- Salt & pepperas needed
- Dried cranberries40 g
- Extra virgin olive oilas needed
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Add quinoa to the simmering basket
- 3. Add water to the TM5 bowl
- 4. Cook quinoa - approx 15 min, 100°C, speed 3
- 5. Transfer quinoa to large mixing bowl and let cool
- 6. Add fresh basil leaves, fresh parsley, mint leaves, scallion, ground cinnamon, allspice and smoked paprika to the TM5 bowl
- 7. Chop - approx 5 sec, speed 7
- 8. Then add dried figs and dates to the TM5 bowl
- 9. Chop - approx 3 sec, speed 6
- 10. Then add pistachios, pine nuts, salt & pepper and dried cranberries to the TM5 bowl
- 11. Chop - approx 3 sec, speed 4
- 12. Line a clean baking sheet with parchment paper
- 13. Transfer quinoa to mixture
- 14. Drizzle with extra virgin olive oil
- 15. Add red bell pepper to the baking sheet
- 16. Stuff mixture into peppers
- 17. Drizzle with extra virgin olive oil
- 18. Bake until softened - 40 min, 200°C
- 19. Serve
Method
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