Vegan: Peppers with Spicy Quinoa Filling

1. Mix the water with the vegetable stock and add the quinoa, bring to a boil and then simmer on minimal heat for about 10 to 12 minutes, turn off the heat and let it swell.
2. Let the whole thing cool down, I put it in a bowl.
3. Roughly cut the sausage into pieces, put in the mixer and chop very finely, then add this to the quinoa. Wash the parsley, dry it again and chop it in a blender and also add to the quinoa, season with pepper from the mill, stir everything well and let it steep a little.
4. In the meantime, wash the peppers, dry again, cut in half and cut out the seeds. Then use a spoon to pour the quinoa mixture into the pepper halves.
5. Then place the pepper halves in a pan and bake at 150 degrees for about 30 minutes, either put a lid on it or cover with aluminum foil.

For side salad

1. Cut down the strips of cucumber, radish and carrot with a peeler, place them on the plates, drizzle with the orange oil.

Serving

1. Turn the pepper mill twice over the vegetable strips. To round off, quarter the clementine and place 2 parts on each plate. Then just put 2 of the peppers on each plate … and enjoy.
2. Short explanation – Qinoa is a protein supplier which is also very healthy ….. everything you need to know about it can be found on the internet.

interesting links 🙂

1. * Vegan: My paprika – Vurst … homemade 🙂
2. * Supplies: Oranges – homemade oil
3. * Supplies: Make your own vegetable stock