Quinoa-stuffed peppers with roast tomatoes & feta

• quinoa↗60g g
• tomato purée↗2 tsp tsp
• large garlic clove↗1

  finely grated

• vegetable bouillon powder↗1 tsp tsp
• can chickpeas↗400g g

  drained

• baby spinach↗90g g
• basil leaves↗handful

  chopped

• yellow peppers↗2

  deseeded and halved lengthways

• extra virgin olive oil or rapeseed oil↗2 tsp tsp

  plus a drop for the peppers

• cherry tomatoes↗125g g
• feta↗40g g

  crumbled

• pumpkin seeds↗1 tbsp tbsp
• rocket↗½ x 60g pack
• balsamic vinegar↗1 tsp tsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.

2. 2

   Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.

3. 3

   Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.