Spring is here and in Canada this means a fresh harvest of plantiful goodies are upon us! Asparagus is one of my most favourite spring time treats. In this recipe it is simply roasted and placed atop this delicious stuffed pepper and quinoa. The fresh herb gremolata-style sauce ties all the flavours together is also a celebration of spring. Fresh, light and delicious, you may want to double the recipe to have it on hand for plenty of leftovers.
Asparagus, Stuffed Peppers and Herbed Quinoa Bowl
Roasted asparagus tops these halloumi stuffed roasted peppers and herbed pea-spiked quinoa. Eaten hot or cold, fresh or left over, this is a dish bursting with flavour and the vibrant colours and taste of spring.
Prep Time25 minutes
Cook Time30 minutes
Roasting the Peppers
Preheat your oven to 375F.
Place pepper halves cut side down on a parchment lined baking sheet.
Roast peppers for 15 to 20 minutes, until they are softened.
Remove from oven.
Roast the Asparagus
On a parchment or foil lined baking sheet, lay the asparagus on the sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
Place in oven and roast 8-10 minutes. You want them to be vibrant green with a little firmness still.
While the peppers are roasting in the oven, bring the vegetable broth to a boil in a medium sized saucepan. When boiling, stir in quinoa and bring back to a boil. When this is boiling, stir then reduce heat to medium low and cover with a lid. Let simmer for 8-10 minutes, or until the liquid has absorbed.
Remove from heat and toss in the peas. Place the lid back on top and let steam.
In a small bowl stir together the parsley, cilantro, garlic, olive oil, honey, vinegar and salt and pepper. Set aside.
Stuffing the Peppers
Set your oven to broil.
Flip your peppers over so they are cavity-side up.
Place 1 teaspoon of the herb sauce in the bottom of each pepper. Divide the halloumi evenly among the peppers, by adding a little at a time to each pepper cavity.
Return your peppers to the oven, placing the baking sheet on the top rack, under the broiler. Broil for 5 minutes, until the cheese is melted and slightly browned. Keep an eye on them, so they don't burn.
Putting it all together
Take the remaining herb sauce and stir it into the quinoa.
Divide the quinoa evenly into the bottom of four bowls or plates.
Top with peppers and asparagus.