- 60g quinoa
Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…
- 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
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 125g cherry tomatoes
- 40g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 tbsp pumpkin seeds
- ½ x 60g pack rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
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.
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