Ingredients

135g (2/3 cup) quinoa
2 tablespoons Amaranth
1 onion, finely chopped
1 medium zucchini, trimmed, grated
2 garlic cloves, crushed
1 teaspoon ground cumin
2 tablespoons currants
2 tablespoons sunflower seeds, lightly toasted
2 tablespoons roughly chopped flat-leaf parsley
2 vine ripened tomatoes, diced
2 large capsicums, halved lengthways and seeded

Method

Preheat oven to 180°C or 160°C fan forced.

Line a large baking tray with non stick baking paper.

Place the quinoa and amaranth in a medium saucepan with 400ml water and  bring to the boil.

Reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed and grains are al dente.

Remove from heat and set aside to cool.

Meanwhile, heat a large frying pan over a medium heat,

spray with oil.

Cook the onion and zucchini, stirring, for 5 minutes or until softened.

Add the garlic and cumin, cook for 1 minute more.

Remove from heat and set aside to cool.

Place onion mixture, grains, currants, sunflower seeds, parsley, and tomato in a large bowl.

Stir to combine.

Season with salt and pepper.

Stuff the capsicums with the quinoa mixture and place on the prepared tray,

cover tray with foil and bake in preheated oven for 20 minutes.

Remove foil, bake for a further 15-20 minutes, or until vegetables are tender and stuffing is golden.

Serves 2