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Capsicums stuffed with rice, quinoa and lentil salad
date:Sep 10, 2013
tender. Drain.

4. Meanwhile, place currants, vinegar, lemon juice, paprika, cumin, parsley and remaining 80ml (1/3 cup) oil in a large bowl. Season and stir to combine.

5. Add rice mixture to currant mixture and toss to combine. Spoon into roast capsicums and scatter with feta. Serve immediately or keep in a container in the fridge for up to 1 day.

07/02 13:45