Roasted Capsicum Stuffed with Quinoa and Lentil Salad
Ingredients
- 4 med red capsicums
- ¼ cup olive oil
- 4 garlic cloves - crushed
- 1 cup quinoa
- 1 cup French-style green lentils
- 500 ml stock
- ⅓ cup currants
- ¼ cup white wine vinegar
- 1 lemon - zested and juiced
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ cup parsley - roughly chopped
- 80 grams feta
To Serve
- garden salad
Instructions
- Preheat oven to 220C.
- Rinse the quinoa and lentils under running water for a few minutes. Put into a saucepan with stock and 2 cups water. Bring to the boil, reduce heat to a simmer, pop lid on a cook for 20 minutes.
- Place the capsicum on a roasting tray, add half the garlic, drizzle with olive oil, season with salt and pepper. Toss to combine. Turn cut side up and roast for 20 minutes.
- Meanwhile, combine the olive oil, currants, white wine vinegar, half the garlic, 1 teaspoon lemon zest, 2 tablespoons lemon juice, paprika, cumin and parsley.
- Once the quinoa and lentils are cooked, drain and stir through the currant mixture. Crumble through half the feta, combine. Season with salt and pepper.
- Place mixture into roasted capsicums, top with remaining feta and serve with a simple salad of spinach and tomatoes dressed with lemon juice, olive oil and seasoned.
Tips and Variations
GLUTEN FREE
Nutrition
Calories: 430kcal | Carbohydrates: 51g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 18mg | Sodium: 246mg | Potassium: 703mg | Fiber: 7g | Sugar: 14g | Vitamin A: 4294IU | Vitamin C: 174mg | Calcium: 161mg | Iron: 4mg
