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Quinoa & spice filled capsicums

Prep 20 & 10 min - Cook 30 min / Serves 4 – 8 halves / Photographer – Janet Zenari / LoadingBookmark / Print /
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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

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Directions

  1. Preheat fan-forced oven to 180C / 356F.
  2. Prepare quinoa and vegetables.
  3. In a frying pan add oil and heat on low.  Add onion, garlic and zucchini and cook for 5 minutes.
  4. Add tomatoes and cook for 4 minutes.
  5. Increase heat to medium heat and add spice mix stirring constantly for 1 minute.
  6. In a large bowl add mixture, quinoa and parsley mix to combine evenly.
  7. Add to capsicum pressing mixture into capsicum halves.
  8. Place in oven for 20 minutes.  
  9. Remove and place on serving dish.  Serve.

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