Thursday, 8 August 2013

Quinoa stuffed capsicum with beetroot chips and rocket salad

Looking for a delicious, healthy dinner, packed with goodness and flavour?
This is one of my favourites! Quinoa stuffed roasted capsicum with beetroot chips and rocket salad
I added chicken into the quinoa stuffing, but if you're vegetarian simply omit, or replace with chickpeas or lentils for extra protein.
Ingredients
1 Capsicum, top removed, deseeded and charred on open flame (I put mine over the gas hot plate) 
Stuffing
100gm cooked chicken breast
1/2 cup quinoa, rinsed in cold water until runs clear.
1 cup of good quality stock (chicken or vegetable)
1/4 teaspoon each of cummin, ground coriander, tumeric and paprika (or any spices you like) plus a sprinkle of chilli powder (optional)
1/2 cup each of grated zucchini and carrot
4 small cubes of goats cheese
salt and pepper to taste

Beetroot thinly sliced
1 cup rocket
6 walnut halves, broken into pieces.
olive oil
2 cubes of goats cheese

Method
Preheat oven to 180' (less if fan forced)
Cook quinoa in stock and spices until seed becomes opaque and looks like they have tadpole tails. Add in cooked chicken, veges and season to taste. 
Put stuffing into capsicum, push down 4 pieces of goats cheese into stuffing, and cook in oven until capsicum is soft (20-30 min).
Meanwhile:
Place beetroot slices on lightly oiled (coconut oil) baking paper. I actually use silpat mats (nonstick baking mats from my old macaron baking days). Lightly spray beetroot with coconut oil. Cook in oven for 10 min, watching that they don't burn. Remove, flip chips over, roast again for 5-10 min until cooked.
Toss together rocket, goats cheese beetroot chips and walnut halves with a dash of good quality olive oil
Remove capsicum from oven, serve with salad