About this recipe: Quinoa is a low GI supergrain and contains all the essential amino acids as well as being a good source of essential fatty acids. It's also a good source of calcium, so this is a great light lunch to take to work. (I chop the peppers up with quinoa rather than leave the peppers in halves if I'm packing them as a lunch.)
If packing this as a lunch, I find it's easier to chop the peppers into strips or chunks after grilling and mix into the quinoa, like tabbouleh, rather than spoon the quinoa inside.
Something else. Great recipe really tasty! Matt - 22 Jun 2011
Loved it all, my first time having quinoa (I regularly use this same recipe but with cous cous) as a healthy alternative and I think I'll have to work with it. It was just like tasteless boiled rice, the herbs helped but maybe garlic and then seasoning at the end? As a whole it was yummy! Thanks for the recipe - 07 Mar 2011
Used different ingredients. Lightly spray the veg in olive oil before baking, this will stop them being so bland. I added mushrooms into the mix at the point where the pine nuts go in. - 07 Mar 2011