Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
4
- 2 red capsicums, halved, cored and deseeded
- 2 large yellow capsicums, halved, cored and deseeded
- 20 mixed cherry tomatoes, halved
- 1teaspoons cumin seeds
- 2tablespoons olive oil
- 200grams quinoa
- 1 onion, finely chopped
- 1/2teaspoons ground ginger
- 1teaspoons paprika
- 1 pinch nutmeg
- 50grams ready-to-eat dried apricots, chopped
- 50grams raisins
- 50grams stoned dates, chopped
- 50grams shelled pistachio nuts
- 25grams flaked almonds, toasted, plus extra to garnish
- 2 spring onions, finely sliced
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
14.3grams
Fat
22.5grams
Carbs
70.2grams
Sugars
29.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Fill the red capsicums with the yellow cherry tomatoes and the yellow capsicums with the red tomatoes. Scatter over the cumin seeds, drizzle with 1 tablespoon of the oil and season well with salt and pepper. Place in a preheated oven, 180°C for about 45 minutes or until tender and slightly blackened around the edges.
Step 2 of 4
Meanwhile, rinse the quinoa several times in cold water. Pour into a pan with twice its volume of boiling water, cover and simmer for about 12 minutes. It is cooked when the seed is coming away from the germ. Remove from the heat, cover and leave to stand until all the water has been absorbed.
Step 3 of 4
Heat the remaining oil in a small frying pan over a medium heat, add the onion and cook for 10 minutes or until softened. Add the spices, dried fruits and nuts and cook for a further 3-4 minutes, or until the fruits have softened, stirring frequently. Gently fold into the cooked quinoa.
Step 4 of 4
Heap the quinoa on to 4 plates and top each with 1 red and 1 yellow capsicum half. Sprinkle with the spring onions and extra flaked almonds and serve.
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