Quinoa, feta & herb stuffed peppers with a yogurt & mint beetroot salad
THE GREEN ROOM RECIPES
THE GREEN ROOM RECIPES
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Ingredients

  • Stuffed peppers
  • 75 g white quinoa
  • 75 g red quinoa
  • 1 teaspoon Marigold reduced salt vegetable stock
  • 100 g Chesnut mushrooms, washed & finely chopped
  • 2 x tablespoons preserved lemons, deseeded & finely chopped (or juice & rind of 1 regular lemon)
  • 100 g feta, crumbled
  • 1 tablespoon sunflower seeds
  • 1 tablespoon fresh parsley finely chopped
  • Salt & pepper
  • 2 x large red or yellow peppers
  • Olive oil
  • Beetroot salad
  • 100 g precooked vacume-packed beetroots
  • 3 tablespoons Greek yogurt
  • 1 tablespoon fresh mint, finely chopped

Instructions

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