Recipe by Lisa Loveday
Preparation and photo by Karen Knighton
Ingredients from the Ooooby Box
Quinoa stuffed capsicum (for 1 capsicum)
½ cup quinoa, rinsed
¼ cup finely chopped parsley
1 lemon, zest and juice
6 olives, de-stoned and sliced
3 sundried tomatoes,
sliced 50g feta, crumbled (optional)
salt and pepper
Bring 1 cup of water to the boil in a saucepan and add the quinoa. Put the lid on and cook on a very low heat for 15-20 minutes until “al dente”. (All the water will have evaporated so watch closely at the end).
Stir the parsley through the quinoa and add the lemon zest and juice, olives, tomato and feta. Add a dash of olive oil and season with salt and pepper. Cut the top off the capsicum and retain it for a lid. Scoop out the seeds, fill the capsicum with the quinoa mixture and place the lid back on top.
Place in a baking dish and bake in an oven preheated to 180°C for 30 minutes or until the capsicum is tender.