Quinoa-stuffed peppers with roast tomatoes & feta

This recipe is great for using up stray veg like spinach and cherry tomatoes from other recipes in the plan. Quinoa adds substance to this meal and is a very good source of protein, containing all nine amino acids, as well as B vitamins and the minerals magnesium and manganese, which help to promote bone health.

SERVES 2 PREP 10 mins plus 5 mins standing COOK 20 mins EASY V

60g quinoa

2 tsp tomato purée

1 large garlic clove, finely grated 1 tsp vegetable bouillon powder 90g baby spinach handful basil leaves, chopped 2 yellow peppers, deseeded and halved lengthways

2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers

125g cherry tomatoes

40g feta, crumbled 1 tbsp pumpkin seeds 1/2 60g pack rocket 1 tsp balsamic vinegar

1 Heat 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 spinach and basil, then cook for a further 5 mins. Leave to stand for 5 mins, so all the liquid is absorbed. 2 Meanwhile, 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.

3 Stir 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.

GOOD TO KNOW healthy • low fat • low cal • calcium folate • fibre • vit c • iron • 4 of 5-a-day • gluten free PER SERVING 462 kcals • fat 17g • saturates 4g • carbs 48g • sugars 11g • fibre 14g • protein 22g • salt 1.4g