Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • 2 cups (60g) fresh spinach, chopped
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) olive oil
  • 1 teaspoon (5g) dried oregano
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper, to taste
  • 4 medium bell peppers (any color)
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (30g) feta cheese, crumbled (optional for vegan)
  • Fresh basil leaves, for garnish

Instructions:

  1. In a medium saucepan, bring broth or water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in spinach and cook until wilted. Season with oregano, smoked paprika, salt, and pepper.
  3. In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and halved cherry tomatoes. Mix well.
  4. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Arrange in a baking dish, cut-side up.
  5. Fill each pepper with the quinoa mixture, pressing down gently to pack it in. If using, sprinkle feta cheese on top of the filling.
  6. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until peppers are tender.
  7. Garnish with fresh basil and serve warm.