This recipe is so versatile! You can practically use any vegetables you have at hand, so it’s perfect for leftovers. And instead of quinoa, you could also fill the bell peppers with amaranth or brown rice.
75 gram quinoa
1 organic vegetable stock cube
2 bell peppers
1 red onion
1 clove of garlic
a bit of cilantro for garnish
Pre-heat the oven to 200 degree Celsius. Rinse the quinoa and prepare as instructed, but add the stock cube for a bit of extra flavor. Cut the bell peppers in half, lengthwise, remove the seeds and place the peppers on a baking sheet. Cut the onion and garlic and saute in a pan with some olive oil. Cut the tomato and zucchini in small chunks and saute in the pan as well.
Mix the quinoa with the vegetables. Fill the bell peppers with the mixture, sprinkle with some olive oil and put them in the oven. Bake them for circa 20 minutes. Garnish with a bit of cilantro and enjoy!
Lots of Love, Sophia
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