In this delicate taste and texture, I combine the nutrition force of my two favourite products – quinoa and amaranth. Here is how using some delicate vegetables, delicatessen and cheese will add a little tempting taste
- 2/3 cup quinoa
- 2 tablespoons amaranth
- 1 onion, finely chopped
- 1 medium zucchini, finely chopped
- 2 cloves garlic
- 1 teaspoon cumin
- 4 tablespoons raisins
- 2 tablespoons sunflower seeds, roasted on dry pan
- 2 tablespoons chopped parsley
- 1 tomato, diced
- 150g ricotta
- 5-6 large peppers, cut in half lengthwise
- Place the quinoa and amaranth in a saucepan, cover with 400ml water, bring to boil. Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and the grains are al dente. Remove from heat and let cool.
- Meanwhile, heat a large skillet on medium heat. Saute onion and zucchini into 1 tablespoon olive oil until tender. Add garlic and cumin, cook another minute. Remove from heat and let cool.
- Mix all ingredients in a large bowl. Mix well and season with salt and pepper.
- Stuff the peppers with above mixture. Preheat oven to 180 ° C. Put the peppers in a baking dish greased with olive oil, and put a little water on the bottom. Do not overdo the water because we want the peppers to be cooked and well browned. Cover the pan with foil and bake 40 minutes. Remove foil and bake another until peppers are tender and filling get a golden colour.
- Serve with peppermint yoghurt.