Quinoa & spice filled capsicums
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Adding spice to a dish gives a burst of flavour. Quinoa can be plain yet with the mixture of spices, herbs and vegetables it is dressed up and tasty. The spices hint at a Middle Eastern flavour and aroma.
Ingredients
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion – peeled, rinsed, diced
- 2 zucchini – washed, diced
- 2 garlic cloves – peeled, rinsed, crushed
- 2 tomatoes – washed, diced finely
- 1/4 teaspoons each dried paprika, cumin, coriander, cinnamon, nutmeg, cardamom & cloves
- 1/4 cup fresh parsley – washed, chopped finely
- 4 red capsicum – washed, deseeded, halved
Directions
- Preheat fan-forced oven to 180C / 356F.
- Prepare quinoa and vegetables.
- In a frying pan add oil and heat on low. Add onion, garlic and zucchini and cook for 5 minutes.
- Add tomatoes and cook for 4 minutes.
- Increase heat to medium heat and add spice mix stirring constantly for 1 minute.
- In a large bowl add mixture, quinoa and parsley mix to combine evenly.
- Add to capsicum pressing mixture into capsicum halves.
- Place in oven for 20 minutes.
- Remove and place on serving dish. Serve.
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