Roasted Peppers Stuffed with Quinoa

Quinoa is a wonderful gluten-free grain, high in both fibre and protein. I love creating well-balanced one dish meals that cover all the bases. This meal does exactly that - with style! In one go you've had vegetables, whole grains, pulses, and even a few raw seeds. This dish has lots of textures, flavours and colours. There is a subtle Tex-mex flair, with smooth avocado, tangy lime and just a hint of smoky heat. A gorgeous dish that appeals to all the senses.

Adapted from How to Cook Everything Vegetarian.
 

2 or 3 coloured peppers

3/4 c. quinoa

1 large carrot, finely diced

1 medium sweet potato, chopped
2 garlic cloves, minced

400 g./2 c. cooked chickpeas

1 tsp. smoked paprika

2 tbsp. fresh cilantro, chopped

1 red chilli, finely diced

2 tbsp. pepitas (green pumpkin seeds)

1 avocado, diced

1 1/2 tbsp. lime juice

2 tbsp. extra virgin olive oil

Preheat the oven to 220 C/425 F. Cut the peppers in half and remove the seeds, white rib and stem. Place skin-side down on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until slightly charred and semi-tender, rotating the tray midway.

Cook the quinoa, with a pinch of salt, according to package directions. 

In a medium frying pan with a lid, cook the carrot and sweet potato with a teaspoon of olive oil on medium to medium-low heat until the vegetables are tender, about 10-15 minutes. When there are a few minutes of cooking time left, add the garlic and chickpeas. Remove from the heat, stir in the cooked quinoa, paprika, cilantro, chilli and pepitas. Just before serving, add the avocado, lime juice and olive oil and gently fold together a few times. Scoop the quinoa into the peppers. Serve hot or at room temperature.