Capsicum Quinoa

    45 minutes

    This is a delicious wholesome vegetarian dish. Capsicums and onions simmered together make a delicious Mediterranean taste.

    89 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 onions, chopped
    • 1 green capsicum, seeded and chopped
    • 1 red capsicum, seeded and chopped
    • 1 yellow capsicum, seeded and chopped
    • 2 cloves garlic, crushed
    • 100g quinoa
    • 4 cups (1 litre) vegetable stock
    • 1 tablespoon tomato purée
    • 3 tomatoes - peeled, seeded and chopped
    • Italian herbs to taste

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over medium high heat. Add the onions and red, green and yellow capsicums; cook and stir for about 5 minutes. Add the garlic and cook for about 2 more minutes. Stir in the quinoa, vegetable stock and tomato purée.
    2. Bring to the boil then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the tomatoes and season with Italian herbs. Cook until heated through, then serve.

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    Reviews in English (72)


    Altered ingredient amounts. The flavour of this was good, but it was mushy and soggy. There must be an error in this recipe. it calls for 3/4 cup of quinoa and 4 CUPS of veggie stock. From what I've read quinoa need a 1:2 ratio (quinoa to liquid) I tried doubling the quinoa. It made a HUGE batch, way more than a family of 4 could eat. I imagine if you reduce the liquid to 1 1/2 cups it might be good. I will try it again.  -  29 Sep 2008


    Altered ingredient amounts. This recipe is very simple, and I found using fresh basil a nice touch. To avoid a mushy quinoa, you definitely need to cut the stock down to 2 cups, but it also helps if you prep the quinoa like this: rinse it and and drain it, and then put it in a pan and dry toast until a few grains begin to pop.  -  29 Sep 2008


    Altered ingredient amounts. This is an awsome dish! I took suggestions from the other reviewers- I reduced the cooking liquid and added some feta cheese. Also, I used canned tomatoes and used the liquid from the can as cooking liquid. A family member suggested it might make a good filling for stuffed capsicums. I'll definately meke this again.  -  29 Sep 2008