O1xygenAustralianJulyAugust2015_

QUINOA AND

FETA STUFFED

CAPSICUM

Serves 4

130g (1 cup) quinoa

4 medium red

capsicums

60g low-fat feta,

finelychopped

3 tomatoes, diced

20g (2 tbsp) pine nuts

30g (2 tbsp) tomato

paste

1 handful basil,

roughly chopped

1 lemon, zest only

2 cloves garlic, finely

chopped

Pinch of salt

1.Preheatanovento180ºC/350ºF.

Lightlysprayadeepbakingdish

with oil and set aside.

2.Place the quinoa in a medium-

sized saucepan along with

3cupsofwater.Coverthe

saucepan and bring to the boil.

Reducetheheattolowand

cook for a further 16 minutes.

Turntheheatoffandallowto

rest, still covered, for a further 5

minutes.

3.Meanwhile, run a knife around

thetopsofthecapsicumsto

remove the lids and discard

theseedsandmembranes.Ina

largemixingbowl,combinethe

remaining ingredients along

with the quinoa, once cooked.

Taste and season with salt and

pepper as desired.

4.Fill the capsicums with the

quinoa mixture and put the lids

back on. Place in the prepared

baking dish and roast in the

oven for 35-40 minutes.

Calories: 261

Fat 7.9 g

Total Carbohydrate: 39g

Fibre: 6.7g

Protein: 10g

oxygenmag.com.au | JULY/AUG 2015 | 123

Nutrition