Quinoa-stuffed peppers – Food & Home Magazine

Ingredients

• 300ml good-quality vegetable stock
• 120g (½ cup) quinoa
• 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling
• 1 garlic clove, crushed
• 1 small red onion, finely diced
• 2 aubergines, finely diced
• 1 small yellow or red pepper, seeded and finely diced
• salt and freshly ground black pepper, to taste
• 45ml (3 tbsp) fresh flat-leaf parsley, chopped, plus extra to serve
• 30ml (2 tbsp) fresh mint, chopped
• 30ml (2 tbsp) ready-made pesto (optional)
• 50g feta, finely diced
• 6 mini coloured peppers, halved and seeded