Quinoa Stuffed Capsicums

Quinoa Stuffed Capsicum

1 red capsicum, halved, deseeded

85g organic quinoa

750g water

2 tablespoons TMX vegetable concentrate

Handful of baby spinach leaves

1 onion, finely diced

2 carrots, finely diced

Oil

2 tablespoons sunflower seeds

1/2 teaspoon dried basil leaves

1/2 teaspoon dried parsley leaves

1/4 teaspoon thyme

1/2 teaspoon paprika

Dash cayene pepper

Salt and Pepper to taste

Balsamic vinegar to serve

1. Place water and stock in TMX jug. Place quinoa in basket in TMX jug. Cook 100 degrees, 16 minutes, speed 3-4. After 8 minutes, place varoma on TMX with capsicum in. Allow to steam.

2. Preheat oven to 220 degrees.

3. Heat oil in frying pan. Cook onion and carrot until tender. Add seeds, herbs, spices and seasoning and cook for 2 minutes. Add spinach leaves and cooked quinoa and stir well.

4. Place steamed capsicum halves on oven tray. Fill with quinoa stuffing.

5. Bake for 10 minutes or until browned on top.

6. Serve with a splash of balsamic vinegar.