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RECIPES
| Calories | 80,0 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 6,3 g |
| of which sugar | 1,7 g |
| Proteins | 4,8 g |
| Salt | 0,6 g |
| Calories | 80,0 Kcal |
| Fat | 3,3 g |
| of which saturated fat | 1,4 g |
| Carbohydrates | 6,3 g |
| of which sugar | 1,7 g |
| Proteins | 4,8 g |
| Salt | 0,6 g |
Bring water and quinoa to a boil in a small pot. (2 cups of water for each cup of quinoa.) Let simmer at low heat under lid about 15 min, until the water has been absorbed. Cut peppers in half lengthwise and remove seeds. Place pepper halves cut-side up on an oven tray. Season with salt and pepper. Roast in oven until starting to brown, about 15 minutes. In a frying pan, heat a dash of olive oil. Add onion and garlic, sauté 3 min. Toss parsley and a dash of olive oil into the pot with quinoa and fluff with a fork. Season with salt and pepper. Fill the pepper halves with the beef stuffing. Bring water and quinoa to a boil in a small pot. (2 cups of water for each cup of quinoa.) Let simmer at low heat under lid about 15 min, until the water has been absorbed. Cut peppers in half lengthwise and remove seeds. Place pepper halves cut-side up on an oven tray. Season with salt and pepper. Roast in oven until starting to brown, about 15 minutes. In a frying pan, heat a dash of olive oil. Add onion and garlic, sauté 3 min. Toss parsley and a dash of olive oil into the pot with quinoa and fluff with a fork. Season with salt and pepper. Fill the pepper halves with the beef stuffing.Cooking step by step
The quinoa I:
Prepare the ingredients:
Chop onion, garlic and parsley. 
The peppers:
The beef:
Add beef and break it up. Cook until no longer red, 3-4 minutes. Stir in ras el hanout (spicy, so think about how much you use), tomato puree and vegetable stock.
Season with salt and pepper. Let simmer 4-5 min. 
The quinoa II:
Serve your meal:
Divide quinoa between plates and place pepper halves on top.
Sprinkle with yoghurt. Cooking
step by stepThe quinoa I:
Prepare the ingredients:
Chop onion, garlic and parsley. The peppers:
The beef:
Add beef and break it up. Cook until no longer red, 3-4 minutes. Stir in ras el hanout (spicy, so think about how much you use), tomato puree and vegetable stock.
Season with salt and pepper. Let simmer 4-5 min. The quinoa II:
Serve your mreal:
Divide quinoa between plates and place pepper halves on top.
Sprinkle with yoghurt.
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