Spiced Quinoa
Stuffed Capsicum
(GF, DF, V)

Capsicum ingredients:
  • 4 small red capsicum (red peppers)
  • 1 cup of quinoa
  • 1 medium size zucchini grated
  • 2 large carrots grated
  • 1/4 cup fresh sage, chopped
  • 1 tbsp of garlic infused extra virgin olive oil
  • 1 tbsp of extra virgin olive oil for drizzling
  • 1 tbsp nutritional yeast flakes
  • 1/2 tsp of cayenne pepper
  • 1 tsp chilli flakes
  • 1 tsp of paprika
  • 1 tsp of herbamare
Cashew Cheese Ingredients (makes 1 1/4 cups) :
  • 1 cup of raw cashews (soaked for a minimum of 2 hours), drained and rinsed.
  • 1 tbsp of garlic infused olive oil
  • 1 tbsp of lemon juice
  • 1/4 cup nutritional yeast flakes
  • Himalayan salt and pepper to taste
  • 1/4 cup water or dairy free milk of choice.
  1. To make the cashew cheese, add all ingredients to a a food processor or high speed blender, blend until a thick and creamy sauce is formed. Set aside.
  2. Preheat the oven to 180 degree.
  3. Cook quinoa in a saucepan. Add enough water that it just covers the quinoa, bring to a boil and then turn down to a simmer until all liquid is absorbed. Take around 10 minutes.
  4. After chopping the capsicums in half and removing the seeds, place capsicum halves face down on a baking tray and drizzle with extra virgin oil oil. Bake for around 20 minutes.
  5. Meanwhile mix through the grated zucchini, carrot, chopped sage, garlic infused olive oil, dried spices and yeast flakes into the quinoa.
  6. After 20 minutes remove capsicum from the oven and fill the capsicum halves with the quinoa filling. Place the capsicums on a lined baking tray, this time face up. Place back in the oven for another 20 minutes.
  7. Drizzle the cashew cheese and some extra olive oil and bake for 10 more minutes until melted.

** Can be enjoyed with a side salad or a side serve of sweet potato chips.

Serves 4
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Nutritionist Seaford

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