Mediterranean capsciums



130gm quinoa
250gm cherry tomatoes
30gm pickled capers
50gm pine nuts
50gm walnuts
1 tbls olive oil
Dried italian herbs
1 zucchini
2 cloves garlic
2 spring onions
1 tbls crushed ginger
Chopped fresh turmeric to your liking
4 small capsicums – cut in half
1 tsp vegetable stock past (thermomix recipe)
Black pepper



  1. Soak quinoa for as long as you can, then cook via packet directions
  2. Place pine nuts, walnuts, herbs into a bowl and chop to fine consistency – set aside
  3. Chop zucchini, garlic, spring onions, ginger, turmeric in food processor. Chop cherry tomatoes in half and place in bowl – set aside.
  4. Preheat oven 190oC. Line a baking tray with baking paper.
  5. Mix cooked quinoa and zucchini mix together until combined, place in the halved capsicums, top with the nut mix. Cover with foil and cook in the oven for 45 minutes. Remove foil and roast another 15 minutes or until golden brown and tender.

Thermomix method google: Mediterranean capsicums