QUINOA-STUFFED PEPPERS WITH ROAST TOMATOES & FETA

Quinoa-stuffed peppers with roast tomatoes & feta image

Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 14

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Ingredients

60g quinoa
2 tsp tomato purée
1 large garlic clove , finely grated
1 tsp vegetable bouillon powder
400g can chickpeas , drained
90g baby spinach
handful basil leaves , chopped
2 yellow peppers , deseeded and halved lengthways
2 tsp extra virgin olive oil or rapeseed oil , plus a drop for the peppers
125g cherry tomatoes
40g feta , crumbled
1 tbsp pumpkin seeds
½ x 60g pack rocket
1 tsp balsamic vinegar

Steps:

Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.
Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.
Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.

Nutrition Facts : Calories 462 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 48 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium