200g quinoa
1 red onion
2 cloves of garlic
2 tomatoes
1 bunch of fresh herbs, e.g., flat parsley or coriander (25 g)
1 avocado
2 tbsp avocado oil or olive oil
1 tsp ground cumin
1 lime
4 red bell peppers
Ovenproof dish
1. Preheat the oven to 200°C. Cook the quinoa according to the package instructions.
2. Finely chop the onion and garlic. Dice the tomatoes. Chop the herbs as well.
3. Halve the avocado, remove the pit, and peel off the skin. Dice the avocado.
4. Heat the oil in a large frying pan. Sauté the onion and garlic for 1 minute. Add the cumin and tomatoes, and cook for another minute.
5. Stir in the quinoa, avocado, and herbs. Season with lime juice, salt, and pepper.
6. Cut the tops off the bell peppers and remove the seeds. Place them in the ovenproof dish and fill them with the quinoa-avocado mixture. Put the tops back on the bell peppers.
7. Bake the bell peppers in the preheated oven for 20-25 minutes until tender.
Recipe Tip
Add 150g of diced feta to the quinoa filling.
