Quinoa-stuffed peppers with roast tomatoes & feta

4 of 5-a-day calcium fibre folate gluten free healthy healthy diet plan iron protein summer veggie vitamin c

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Source

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

Method

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.