I made this on a weekend, as my readers know that I wish to make something special on every Friday evening for hubby. This simple recipe may make you look like a genius and your sweetheart may think that you have cooked for hours to create this. So try this and enjoy a happy dinner together :)
Note: We can make this recipe by baking the capsicum too. But I am showing a more quicker and aromatic method, the shallow frying.
|Microwaveable quinoa and capsicum|
|Shallow frying the capsicum in 1 tbsp evoo.|
|Microwave the sachet. One would be enough for 2 people.|
|Stuff the capsicum with cooked rice|
Microwaveable quinoa+rice - 1 cup
Capsicum - 2
salt - little
extra virgin olive oil - 1 tbsp
Rinse the capsicum. Remove the top (along with stem). Remove the seeds using a spoon or blunt knife. Sprinkle little salt inside and coat the outside with olive oil.
(If you wish you can bake the capsicum at this point at 350 for 10 minutes or till tender).
I suggest shallow frying, as it takes much lesser time and smells good too.
Heat a tbsp of oil in wok.
Place the capsicums and cook covered in low heat. Flip or stir few times. It may take less than 5 minutes to cook it to crisp-tender.
Take them out.
Microwave the 'seeds of change' Quinoa rice as per directions. (Microwave at high for 2 minutes, after cutting a small opening at top).
Take the rice and fill the capsicum cups. If needed , sprinkle some cheese on top (I didn't do it). Keep the remaining rice for serving along.
Carefully place the capsicums with the cut side up (see photos). Cook covered for 2 minutes in medium heat.
Take out. Serve hot.
Serve as dinner.
Makes 2 servings.