Quinoa-stuffed peppers with roast tomatoes & feta - Good Food Middle East
Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
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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
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