A wonderful summer recipe from De Groene Garde that is very suitable for vegetarians. 

2 red peppers
2 yellow peppers
250-300g quinoa
200g spinach
a quarter of a Spanish pepper
3 shallots
2 cloves of garlic
a splash of oliveoil
3 tomatoes
100g black olives
150g feta (or cashews for vegans)
5 sprigs of mint
salt and pepper
(30g of currants if desired)

Pre-heat the oven or the grill at 200 degrees Celsius. Wash the peppers, cut them in halve and remove the seeds. Place them in a baking tin with a little bit of olive oil and put them in the oven/under the grill. Cook the quinoa according to the instructions on the package. Wash the spinach and let it drain. Cut the Spanish pepper, shallots and garlic and fry them for two minutes in a little bit of olive oil. Add the spinach.
Wash the tomatoes, cut them into little pieces and cut the olives in two. Add this to the spinach blend. Also add the quinoa (and a handful of currant, if desired) and mix thoroughly. Add salt and pepper. Stir crumbled feta through the spinach-quinoa blend and add the finely cut mint. Take the softened peppers uit of the oven/grill and fill them with the spinach-quinoa blend. Put them in the oven/grill for another 5 to 10 minutes. Serve with any leftovers of the spinach-quinoa blend.

Recipe from De Groene Garde cookbook. Read an interview with one of the initiators right here and win the cookbook via our win page!

Photography: Jeroen Niezen
Foodstyling: Henri Wink
Styling: Carline van Oel