Spicy Quinoa Stuffed Red Peppers

8 tbsp quinoa 2 lemons – zest and juice	Wash well in cold water, then add lemon zest and juice and enough boiling water to cover, then simmer for about 10 minutes, stirring occasionally, till most of liquid  has been absorbed. Remove from heat and allow it to absorb remaining liquid
3 tbsp olive oil 2 onions, finely chopped 1 red pepper, finely diced 2 courgettes, finely chopped 2inch piece of root ginger 3 cloves garlic red chilli (to taste) 1 tbsp tamari splash of water if needed 6 tbsp pine nuts – lightly toasted 2 tbsp fresh thyme Black pepper (be generous!)	Soften onion in olive oil Add vegetables and spices and soften together for 5-10 minutes, allowing juices to come out Mix in the tamari and water if necessary and cook gently until vegetables are nicely tender. Stir into mix with cooked quinoa
4 Red Ramiro or Bell Peppers – cut off end and de-seed	Check taste of mixture – adjust if necessary – then stuff each pepper and place on baking tray
Oven : 350/180/gas 4	Cook 10-15 minutes – just until peppers are warmed through
	Enjoy!!

Zingy Summer Pesto

Big handful of fresh basil Small handful fresh parsley 2-3 cloves garlic	Chop finely and mix together
3 tbsp pine nuts 1 tbsp pumpkin seeds	Lightly toast under grill and then grind, mechanically or in mortar and pestle
1-2 tbsp good olive oil	Mix all ingredients together and serve on freshly sliced tomatoes, use as a dip, add to grain salads or eat by the spoonful!

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