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Ingredients
US|METRIC
5 SERVINGS
- 3 red bell peppers (/capsicums, small)
- 3 green bell peppers (small)
- 2 yellow bell peppers (small)
- 2 Tbsp. olive oil
- 200 grams quinoa (uncooked, I used mixed colour fair-trade quinoa that has been soaked in lightly salted water for 2 hours)
- 4 cups water
- 1 cube vegetable stock (you could use 4 cups of pre-made veggie stock)
- 4 Tbsp. olive oil
- 1 medium onion (finely diced)
- 1 medium carrot (finely diced)
- 1 celery stick (finely diced)
- 2 bell pepper (tops, diced, from the peppers above)
- 1/2 tsp. salt
- 1 large garlic clove (diced)
- 1 tsp. cinnamon powder
- 1 tsp. paprika powder
- 1 tsp. cumin powder
- 1 tsp. coriander seed (powder)
- 1 pinch black pepper
- 1 handful dried cranberries (chopped roughly)
- 1 handful roasted hazelnuts (or almonds, chopped roughly)
- 1 Tbsp. lemon juice
- 250 grams yoghurt (and a bit of full-fat, unsweetened)
- 1 garlic clove (grated)
- 2 Tbsp. spring onions (chopped, or chives)
- 2 Tbsp. chopped parsley
- 1/2 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. vegetable stock powder (you can grate or chop a stock cube)
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 tsp. mustard dressing (yellow or Dijon)
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