Quinoa (pronounced keen-wah) is such a cool grain. Packed with protein, vitamins and minerals, it gives a lot of energy. It unwraps a little tail as it cooks, and everyone decided it tasted yummy.
So today we stuffed capsicum with quinoa, tofu and sunflower seeds. It took some co-ordination to get the grain cooked, the tofu baked, the seeds roasted and the capsicums all prepared in time, but everyone loved the result. Emily, Molly and Gabi made a tasty tomato sauce and cashew sauce to go with it, and we served it with fresh lettuce leaves from our hands-on farm. This dish was definitely a winner.