Life continues to putter along here and, in light of the sad things happening elsewhere at the moment, I've been finding it helpful to focus on being grateful and appreciative for every little thing - the good weather, the fresh food and water we are lucky to have. I've been sliding a little lately in the healthy eating stakes, so that's something I'm trying to turn my mind to more.
The other night I realised that despite their obvious healthy appeal and simplicity, I have never made stuffed capsicums. It was a situation that needed to be remedied. It was also a great opportunity to use up the last bit of quinoa we had lying around - I am a total convert to the numerous ways you can use that protein filled little wonder of a seed, and here's another one for you. These capsicums should probably be classed more as 'filled' rather than 'stuffed' but you get the idea.
Stuffed Capsicums with Quinoa and Mushrooms
Serves 2-3
2 large red capsicums
2 tspn olive oil
1 small brown onion, chopped finely
2 cloves garlic, crushed
1 cup quinoa
1 cup vegetable stock
1 cup water
1 Tbs lemon juice
300g spinach, chopped coarsely
small punnet of mushrooms, chopped
2 Tbs walnuts, almonds or pine nuts, toasted
2 Tbs dried currants
1 cup low fat cheese, grated
Preheat the oven to 200°C. Halve and seed capsicums and place in a large baking dish in the oven to bake for 15 minutes.
Heat oil in a medium saucepan and cook onion and garlic until soft. Add quinoa, stock, water and juice and bring to the boil. Reduce heat and simmer, stirring occasionally for about 15 minutes or until the quinoa is tender. Add in the chopped mushrooms, spinach, nuts and currants and stir cook for a few more minutes.
Remove the capsicum halves from the oven and fill with the quinoa mixture. Top with the cheese and bake for another fifteen minutes or until the cheese starts looking amazing. You'll know when that is.
Any left-over quinoa mixture is great cold as a salad the following day, although I must admit a fair bit of sampling went on whilst I was cooking this so there wasn't a whole lot left over.
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2 large red capsicums
2 tspn olive oil
1 small brown onion, chopped finely
2 cloves garlic, crushed
1 cup quinoa
1 cup vegetable stock
1 cup water
1 Tbs lemon juice
300g spinach, chopped coarsely
small punnet of mushrooms, chopped
2 Tbs walnuts, almonds or pine nuts, toasted
2 Tbs dried currants
1 cup low fat cheese, grated
Preheat the oven to 200°C. Halve and seed capsicums and place in a large baking dish in the oven to bake for 15 minutes.
Heat oil in a medium saucepan and cook onion and garlic until soft. Add quinoa, stock, water and juice and bring to the boil. Reduce heat and simmer, stirring occasionally for about 15 minutes or until the quinoa is tender. Add in the chopped mushrooms, spinach, nuts and currants and stir cook for a few more minutes.
Remove the capsicum halves from the oven and fill with the quinoa mixture. Top with the cheese and bake for another fifteen minutes or until the cheese starts looking amazing. You'll know when that is.
Any left-over quinoa mixture is great cold as a salad the following day, although I must admit a fair bit of sampling went on whilst I was cooking this so there wasn't a whole lot left over.
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