For 4 servings

Prep and cook time: 1 h 10 min


Difficulty: easy


Cannot be frozen



Ingredients:


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


sea salt


freshly ground black pepper



Method:


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.