Quinoa-stuffed Sweet Romano peppers

Rachel Demuth, founder of The Vegetarian Cookery School in Bath shares with us this great idea using quinoa.

Yields4 Servings
 100g quinoa 1 tbsp sunflower oil 225ml vegetable stock 1/2 a lemon (zest and juice) pinch of salt 60g flaked almonds 1 tsp paprika 2 tbsp fresh flat parsley (roughly chopped) some salt and black pepper 4 Sweet Romano pepper Olive oil, for rubbing the peppers
1

Heat the oven to 200°C/gas mark 6 and rinse the quinoa.

2

Heat the sunflower oil in a saucepan and add the quinoa, stir, coating the grains in the oil and stir-fry for 1 minute, until the quinoa starts to smell toasty.

3

Add to the quinoa the stock, lemon juice and zest plus a pinch of salt. Simmer on a low heat, covered for 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.

4

Turn the heat off, keeping the lid on, leave the quinoa to sit in the remaining steam, to finish cooking. Then fluff up the quinoa with a fork.

5

Toast the flaked almonds till golden. Stir in half the flaked almonds, paprika and parsley. Check for seasoning. Top with the rest of the flaked almonds.

6

Slice the peppers lengthways and remove the seeds and pith. Oil an ovenproof dish large enough to hold the peppers and rub the peppers with olive oil, too. Fill the peppers with the quinoa mix and bake in the pre-heated oven for 20 minutes.

7

Serve drizzled with salsa verde (optional) and seasonal vegetables.

Photo by Mark Wood

www.vegetariancookeryschool.com

CategoryCuisine

Ingredients

 100g quinoa 1 tbsp sunflower oil 225ml vegetable stock 1/2 a lemon (zest and juice) pinch of salt 60g flaked almonds 1 tsp paprika 2 tbsp fresh flat parsley (roughly chopped) some salt and black pepper 4 Sweet Romano pepper Olive oil, for rubbing the peppers

Directions

1

Heat the oven to 200°C/gas mark 6 and rinse the quinoa.

2

Heat the sunflower oil in a saucepan and add the quinoa, stir, coating the grains in the oil and stir-fry for 1 minute, until the quinoa starts to smell toasty.

3

Add to the quinoa the stock, lemon juice and zest plus a pinch of salt. Simmer on a low heat, covered for 15 minutes, until all the liquid is absorbed and the quinoa grain has burst.

4

Turn the heat off, keeping the lid on, leave the quinoa to sit in the remaining steam, to finish cooking. Then fluff up the quinoa with a fork.

5

Toast the flaked almonds till golden. Stir in half the flaked almonds, paprika and parsley. Check for seasoning. Top with the rest of the flaked almonds.

6

Slice the peppers lengthways and remove the seeds and pith. Oil an ovenproof dish large enough to hold the peppers and rub the peppers with olive oil, too. Fill the peppers with the quinoa mix and bake in the pre-heated oven for 20 minutes.

7

Serve drizzled with salsa verde (optional) and seasonal vegetables.

Photo by Mark Wood

www.vegetariancookeryschool.com

Quinoa-stuffed Sweet Romano peppers