Capsicum Quinoa Recipe

200 gm 1 cup quinoa see note 4 200gm each lamb backstraps 2 corn cobs silks and husks removed 2 red capsicum seeds removed cut into 5cm batons. Place on prepared baking dish cavity side up and bake until the peppers are tender and the filling is heated through about 25-30 minutes.

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I used broth from a boxed package of organic chicken bone broth although making my own is my preferred route.

Capsicum quinoa recipe. Two or three dried tree ears tree fungi or perhaps 5 dried porchini broken up. View the full recipe. Reduce heat to low cover and simmer for 10-15 minutes or until all the water has absorbed and the quinoa seeds have become translucent.

Place the quinoa and stock in a pot over medium heat uncovered and bring to the boil. Reduce the heat to low and simmer covered for 1012 minutes or until the liquid has been absorbed and the quinoa is tender. Cook quinoa in pot of boiling water for 15-20 minutes until tender with a slight bite.

Rinse the quinoa under cold water in a fine mesh strainer and gently rub the seeds together with your hands. Bring the quinoa and vegetable stock to the boil in a small saucepan over high heat stirring occasionally. In a large bowl combine quinoa green chiles corn beans tomatoes cheeses cilantro cumin garlic onion and chili powder salt and pepper to taste.

34 cup quinoa 15 cups water chicken broth or veggie broth. Reduce the heat to medium then cover and cook for 10 minutes until almost all of the liquid is absorbed. Add the stock and coconut milk and bring to the boil over high heat.

Add onion capsicum garlic and ginger and stir for 3 minutes or until softened. Add broccoli and corn for final 3 minutes of cook time. Spoon the filling into each bell pepper cavity.

Drain and return to pot. To save time the quinoa can be cooked the night before and stored in an airtight container in the refrigerator. Heat oil in a deep frying pan over medium heat.

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