Providing an impressive 4 of your 5-a-day, along with calcium, vitamin C and iron, this delicious veggie dinner is easy to make and full of flavour
Prep:10 mins
Serves 2
60g quinoa2 tsp tomato purée1 large garlic clove, finely grated1 tsp vegetable bouillon powder400g can chickpeas, drained90g baby spinachhandful basil leaves, chopped2 yellow peppers, deseeded and halved lengthways2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers125g cherry tomatoes40g feta, crumbled1 tbsp pumpkin seeds½ x 60g pack rocket1 tsp balsamic vinegar
STEP 1Heat oven to 220C/200C fan/gas 7. Tip the quinoa into a small pan, pour in 400ml water, then stir in the tomato purée, garlic and bouillon powder. Cook, covered, over a low heat for 20 mins before adding the chickpeas, spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed.STEP 2Meanwhile, rub the peppers with a little oil and place, cut-side down, on a baking tray. Roast for 10 mins, add the cherry tomatoes, then roast for 10 mins more.STEP 3Stir the tomatoes, feta and pumpkin seeds into the quinoa, spoon into the pepper halves and serve with the rocket, tossed with the oil and balsamic vinegar.
