Ratatouille Stuffed Peppers with Black Rice and Quinoa Salad
2015-11-06 23:00:30
Serves 4
There's lots of veggie goodness and protein in this easy recipe that makes for a great lunch or dinner. Black rice, known as The Forbidden Rice, is full of anthocyanin antioxidants that are also found in blueberries and blackberries.
For the salad
- 1 cup quinoa
- 1 cup organic black rice or wild rice
- Handful of mint leaves
- Generous handful of parsley
- 150g green beans, blanched
- 50g rocket leaves
- Juice and zest of 1 lemon
- 1 tbsp. extra virgin olive oil
- salt & pepper to taste
For the ratatouille
- 1 courgette, chopped into small cubes
- 1 onion, finely chopped
- 150g mushrooms, chopped into small cubes
- 390g chopped plum tomatoes
- 1 clove garlic, crushed
- 1 bay leaf
- 1 tbsp. mixed herbs
- 1 tsp. rosemary
- 1 tbsp. olive oil
- Salt & pepper to taste
For the stuffed peppers
- 2 sweet peppers, halved and seeds removed
- 1 tbsp. pine nuts
- 50g organic feta
For the quinoa and black rice salad
- Cook the quinoa and rice as per the instructions on the packet.
- Combine the cooked quinoa, rice, green beans, mint, parsley, olive oil, juice and zest of the lemon and season to taste.
For the ratatouille
- Add the olive oil to a pan and put on a medium heat.
- When the oil is warm add the bay leaf, onions and garlic and sauté for a couple of minutes.
- Add the chopped courgette and mushroom and sauté for a further 2 to 3 minutes.
- Add the chopped plum tomatoes, herbs and season to taste.
- Simmer for 5 minutes.
- Heat the oven to 200°C
- Spoon some of the ratatouille mix into each half of the sweet peppers and place on an oven tray.
- Sprinkle the pine nuts and crumble on the feta onto each of the peppers and bake in the oven for 15 minutes.
- Once cooked serve the peppers on a bed of the quinoa and black rice salad for a satisfying meal.
Flourish Wellbeing http://flourishwell.co.uk/