Quinoa and Tomato Stuffed Peppers

Directions

Rinse 200g of quinoa under cold water and drain.

In a medium pot, bring 500ml of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.

While the quinoa is cooking, heat 15ml of olive oil in a pan over medium heat. Add 60g of cashew nuts to the pan and toast them for 2-3 minutes until they are golden brown, then set aside.

Drain and rinse 200g of canned red beans, 200g of canned black beans, and 200g of canned chickpeas.

Add the drained corn, red beans, black beans, chickpeas, 2g of ground turmeric, and 2g of ground black pepper to the pan with the quinoa. Mix well and cook for an additional 5 minutes.

Preheat the stove to a low simmer. Cut the tops off of 4 tomatoes and carefully remove the insides, creating a hollow space within each tomato. Chop the removed tomato flesh and mix it into the quinoa mixture.

Spoon the quinoa mixture into each hollowed-out tomato, packing it tightly. Any leftover mixture can be served on the side.

Grate 100g of vegan cheese and sprinkle it on top of the stuffed tomatoes.

Place the stuffed tomatoes in a pan with a lid and cover. Cook on the stove over low heat for 10 minutes to allow the flavors to meld and the cheese to melt.

Let the stuffed tomatoes cool for a few minutes before serving. Serve warm.