Another meat free dinner option which is nutritious and very filling. Vitamin C in the peppers helps with the absorption of the iron in the quinoa. Plus the quinoa is high in all amino acids (protein building blocks) which is why it is popular with vegans / vegetarians. A serving of this meal will give you 20g protein.
Ingredients (serves 2):
1 tbsp olive oil
2 large red peppers
1tbsp fresh parsley chopped (or could use 1tsp dried)
1 small onion chopped
2 crushed garlic cloves
300ml veg stock (add 1 tsp of bouillon to boiling water)
50g toasted cashew nuts (can just toast in a dry fry pan if come 'raw' or on a plate in microwave for 3-5 mins)
6 cherry tomatoes cut in half
Preheat oven to 190 / 170 fan
Half the peppers and de-seed. Brush with a little olive oil and put them skin down in a roasting tin
Sauté the onion and garlic in the olive oil for 5 mins.
Add the quinoa, parsley and stock, bring to boil and simmer for 20 mins or until the grains are soft.
Stir in the toasted cashews and tomatoes
Spoon the mix into the pepper halves and crumble over the feta cheese
Cover the tin lightly in foil and bake for 45 mins until peppers are tender (I forgot the foil in the above pic so a bit more 'cooked' than they should be!)
Serve with a nice leafy salad!