For 4 servings
Prep and cook time: 1 h 10 min
Cannot be frozen
185 g | 6 1/2 oz | 1 cup red quinoa, rinsed and drained
500 ml | 18 fl oz | 2 cups water
3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 pinch cayenne pepper
1 green pepper, halved and seeded
1 orange pepper, halved and seeded
1 red pepper, halved and seeded
1 spring onion, finely sliced on the bias
1 tbsp pine nuts
freshly ground black pepper
1 Place the quinoa in a heavy-based saucepan and cook over a medium heat, stirring, until dried out and lightly toasted.
2 Cover with the water and bring to the boil. Cover with a lid and cook over a low heat until tender to the bite, about 20 minutes.
3 Remove the quinoa from the heat when ready. Set aside to cool, still covered, for 10 minutes. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
4 Fluff the quinoa with a fork before stirring in the olive oil, lemon juice, cayenne pepper, and salt and pepper to taste.
5 Spoon into the pepper halves and arrange them in a baking dish or cast-iron griddle pan.
6 Bake for 20-25 minutes until the peppers are tender to the point of a knife. Remove from the oven and leave to cool briefly.
7 Garnish with slices of spring onion and pine nuts.