For 4 servings

Prep and cook time: 1 h 10 min

Difficulty: easy

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

sea salt

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.