Gluten free, vegan, refined sugar free
Ingredients (makes 10)
5 x red capsicum
1 1/2 x cups of quinoa
1 cup x kidney beans or one can x organic kidney beans
1/4 cup x cashews
1/2 cup x black olives (without pips)
1 x medium brown onion
2 cloves x garlic
4 x medium tomatoes
1 tsp x cumin seeds
1 tsp x coriander seeds
1 tsp x fennel seeds
1 tsp x sweet paprika
2 tbsp x chives
1/2 tsp x cayenne pepper (optional)
- The night before: soak kidney beans and quinoa
- Preheat oven to 180 degrees
- Rinse beans, place in pot, cover with water add a pinch of salt. The beans must boil for ten minutes to destroy the toxin. After this, simmer until cooked (approximately 45 to 60 minutes), they are done when they have creamy texture throughout.
- Rinse soaked quinoa, place in pot, cover with water. Bring to the boil and then simmer for 50 minutes. (The same way you cook rice)
- Cut capsicum in half long ways. Remove seeds. Place on lined try. Cook for 10-15 minutes or until soft.
- Dice onion and tomatoes. In a fry pan, fry of onion and garlic until soft. Add tomato, cumin, coriander, fennel and paprika. Cook until tomatoes have softened.
- On a dry fry pan toast cashews until slightly brown.
- Chop the olives into quarters.
- In a large bowl combine tomato mix, quinoa, kidney beans, cashews, olives and cayenne pepper (if you would like some heat).
- Scoop mixture into capsicums, serve with fresh chives. I love serving this dish with some coconut yogurt, guacamole and fresh lime.
She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &