Amaranth and quinoa stuffed peppers Recipe
Ingredients
135g (2/3 cup) quinoa
2 tablespoons Amaranth
1 onion, finely chopped
1 medium zucchini, trimmed, grated
2 garlic cloves, crushed
1 teaspoon ground cumin
2 tablespoons currants
2 tablespoons sunflower seeds, lightly toasted
2 tablespoons roughly chopped flat-leaf parsley
2 vine ripened tomatoes, diced
75g fresh ricotta cheese
4 large capsicums, halved lengthwise, seeded
Amaranth and quinoa stuffed peppers Recipe
Method
Step 1
Preheat oven to 180°C or 160°C fan forced. Line a large baking tray with non stick baking paper. Place the quinoa and amaranth in a medium saucepan with 400ml water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and grains are al dente. Remove from heat, set aside to cool.
Step 2
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the onion and zucchini, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Step 3
Place onion mixture, grains, currants, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
Step 4
Stuff the capsicums with the quinoa mixture and place on the prepared tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.
Ingredients
135g (2/3 cup) quinoa
2 tablespoons Amaranth
1 onion, finely chopped
1 medium zucchini, trimmed, grated
2 garlic cloves, crushed
1 teaspoon ground cumin
2 tablespoons currants
2 tablespoons sunflower seeds, lightly toasted
2 tablespoons roughly chopped flat-leaf parsley
2 vine ripened tomatoes, diced
75g fresh ricotta cheese
4 large capsicums, halved lengthwise, seeded
Amaranth and quinoa stuffed peppers Recipe
Method
Step 1
Preheat oven to 180°C or 160°C fan forced. Line a large baking tray with non stick baking paper. Place the quinoa and amaranth in a medium saucepan with 400ml water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and grains are al dente. Remove from heat, set aside to cool.
Step 2
Meanwhile, heat a large frying pan over a medium heat, spray with oil. Cook the onion and zucchini, stirring, for 5 minutes or until softened. Add the garlic and cumin, cook for 1 minute more. Remove from heat and set aside to cool.
Step 3
Place onion mixture, grains, currants, sunflower seeds, parsley, tomato and ricotta in a large bowl. Stir to combine. Season with salt and pepper.
Step 4
Stuff the capsicums with the quinoa mixture and place on the prepared tray, cover tray with foil. Bake in preheated oven for 20 minutes. Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.This topic brought to you from taste.com
0 comments:
Post a Comment