Rainbow Quinoa Stuffed Bell Peppers Mediterranean Delight

Ingredients

• 1 cup (190g) uncooked quinoa, rinsed thoroughly
• 2 cups (475ml) vegetable broth (or water)
• 1 tbsp olive oil
• 1/2 small onion, finely diced (about 1/2 cup)
• 1 clove garlic, minced
• 4 medium bell peppers (various colours), tops cut off and seeds removed
• 1 tbsp olive oil, plus more for drizzling
• Salt and freshly ground black pepper to taste
• 1/2 cup (about 75g) sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup (about 75g) Kalamata olives, pitted and chopped
• 1/4 cup (about 35g) crumbled feta cheese (optional, omit for vegan)
• 1/4 cup (about 15g) packed fresh parsley, chopped
• 2 tbsp pine nuts, toasted (optional)
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for a little kick)