80 g quinoa
150 g corn
100 g chopped olives
100 g bedda herbs shepherd's purse, diced or crumbled
75 g bedda fresh cream herbs
50 g chopped fresh or frozen herbs (e.g. parsley, thyme, basil, chives, etc.)
50 g ground hazelnuts
2 cloves garlic, chopped
1 tbsp olive oil
1 tbsp capers
Juice of 1/2 lemon
2 pointed peppers
Boil the quinoa in double the amount of water for about 15 minutes until cooked. Then rinse and drain.
Meanwhile, preheat the oven to 200°C.
Prepare the tomatoes and peppers. Cut off the top of the tomatoes and remove the seeds and the pulp by using a sharp knife. Scoop out the tomato with a spoon and set the pulp aside. Cut the peppers in half and remove the seeds as well.
Place the tomatoes and peppers on a baking tray. Bake for about 10-15 minutes until they start to soften.
Remove the baking tray from the oven and fill the vegetables with the quinoa shepherd's pie mix. Bake for another 5 minutes until the filling is warmed up.
Tip: Put the meat and tomato seeds in a blender together with herbs, garlic, a spoonful full of bedda fresh cream and a pinch of salt and blend to a smooth cream. Serve as a dip on the side.
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