Roasted Peppers and Quinoa (Mediterranean Style)
Prep Time: 15 minutes
Cook Time: 15-20 minutes
2 peppers (yellow, red or green)
200g of cherry tomatoes
2-3 garlic clove, finely chopped
4 tsps of uncooked quinoa (1 tsp per half pepper)
12 pitted dry black olives roughly chopped
Salt & black pepper to season
4 tbsps of finely chopped flat parsley
1 tsp of oregano
2-4 tbsps of hummus
A pinch of smoked paprika
A bag of mixed green leaves or any other lettuce salad
- Pre-heat your oven to 200°C. Halve the peppers length-wise, retaining the stalk whilst removing the seeds. Place on a baking tray with the cut sides facing up. Finely chop the garlic and roughly cut the black olives then distribute these into the four pepper halves. Scatter one teaspoon of dry quinoa into each pepper half.
- Halve the cherry tomatoes and distribute these into the pepper halves. Add the oregano, some salt and pepper and a drizzle of olive oil to each.
- Put the baking tray in the oven and cook for 20-25 minutes until well roasted.
- To serve, put a dollop of hummus on each plate, with some salad leaves. Sprinkle a little smoked paprika over the hummus and drizzle olive oil over this and the salad leaves. Add the pepper halves to each plate and finally, scatter with the chopped parsley.
Recipe provided by Amelie Wellness