For the capsicum
1 yellow or red capsicum, halved lengthways
1 tbsp olive oil
For the herb quinoa
170g/6oz ready to eat quinoa
1 lemon, juice only
1 tbsp garlic infused oil
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
2 tbsp chopped spinach
2 tbsp grated Parmesan or vegetarian alternative
salt and freshly ground black pepper
Serves - 2
Preheat the oven to 200C/400F/Gas 6. For the capsicum, place the pepper halves onto a baking sheet.
Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.
For the herb quinoa, place the quinoa in a bowl, then stir in the lemon juice, spinach, garlic infused oil and herbs and season, to taste, with salt and freshly ground black pepper.
Divide the mixture between the two capsicum halves.
To serve, place the stuffed capasicum halves onto serving plates and fill with the quinoa, then top with the Parmesan.
Recipe adapted from: Good Food