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I love a good porridge all year round. Even on the hottest of days, I sometimes crave a creamy bowl of goodness topped with roasted syrupy stone fruit and some nuts thrown on top for good measure!

This is my basic buckwheat porridge recipe. Depending on my mood or what seasonal fruits are available, the toppings are almost always different but the base recipe is the same. It is also very versatile, so if you like your porridge itself a little sweeter, feel free to add some honey or maple syrup or coconut syrup when you add the vanilla and spices to the saucepan. If you like it a little saltier, add an extra pinch of salt till it suits your taste!

It is also great to use for meal prep purposes! Make a batch, divide into jars with lids (filling only halfway) and then top daily with a little milk, pop in a microwave to warm up a little, stir until the porridge loosens up, add your toppings and you’re out the door having had a hearty delicious brekkie!

Serves: 6
Preparation Time: 20 minutes 
Cooking Time: 60 minutes

Ingredients 
  • 6 red capsicums
  • 1 cup tricolor quinoa, rinsed
  • 1 large brown onion, very finely chopped or grated
  • 3 cloves garlic, very finely chopped
  • 1 redeye chilli, very finely chopped (and deseeded if you prefer not too much heat)
  • 1 cup loosely packed fresh parsley leaves, finely chopped
  • 1 cup loosely packed fresh mint leaves, finely chopped
  • 1/3 cup dill, finely chopped
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 2 tablespoons toasted pine nuts
  • 1 ½ cups water
  • ½ cup extra virgin olive oil, plus extra to drizzle
  • Sea salt flakes and freshly ground pepper

  • ¼ cup Greek yoghurt, to serve
  • 100g feta cheese, to serve

 

Instructions 

  1. Preheat the oven to 160C.

  2. Cut off the tops of the capsicums (retaining the lids) before discarding the seeds and membranes. Pop the lids back on and place in a baking dish large enough to snugly fit them. Sprinkle the insides of each capsicum with a little sea salt and a drizzle of oil.

  3. To make the filling, place the quinoa, onion, garlic, chilli, herbs, spices, pine nuts, water, olive oil, salt and pepper in a medium bowl and stir to combine.

  4. Place the mixture in the capsicums ensuring you leave about ½ cm to the top of the peppers. Pour any remaining mixture between the vegetables. Sprinkle over some extra sea salt and a drizzle of olive oil both in and on top of the peppers (once you have replaced the tops of the vegetables). Finally, add ½ cup water to the empty mixture bowl and swirl it about to catch any herbs left on the bowl before pouring this into the bottom of the tray. Gently shake the tray so the water spreads across the whole bottom of the tray.

  5. Bake in the preheated oven for approximately 1 hour or until the vegetables are completely cooked through and slightly charred in parts. Leave to cool for at least an hour.

  6. It is best served slightly warm or at room temperature alongside some Greek yoghurt and feta.