Lotus Turkey & Quinoa Stuffed Capsicum
Serves: 4
Ingredients:
- ½ cup uncooked Lotus Organic White Quinoa
- 1 cup water + pinch of Lotus Fine Sea Salt
- 1 tbsp olive oil
- 2 small yellow onions, chopped
- 2-3 garlic cloves, minced
- 600g ground turkey
- 2 tsp Italian herbs
- 250ml tomato passata
- 60g baby spinach
- 4 capsicums, halved with seeds and membranes removed
- Fresh basil, chopped
- Lotus Savoury Yeast Flakes
Method:
Preheat oven to 180⁰C. Rinse the quinoa in a fine mesh strainer until the water runs clear. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes until any remaining water has evaporated. In a large sauté pan, heat the oil over medium to high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in tomato sauce and spinach. In a large bowl, combine the quinoa and turkey mixture. Spoon into 8 capsicum halves. Top the capsicum with yeast flakes. Bake for 30 minutes until the capsicum is tender. Sprinkle with fresh basil prior to serving.