Not entirely raw as the quinoa is cooked but everything else is kept in its original state. I used purslane in this recipe because it’s an incredible “edible weed” known to be rich in omega 3 and a great source of Vitamin A and C. Funnily enough I nearly ripped this weed out of my garden when it popped up out of nowhere until I saw my organic grocer selling it and raving about its many uses.

WHAT YOU NEED:

3 capsicums

1/2 cup quinoa (plus 1 cup boiling filtered water, 1 teaspoon coconut oil and vegetable stock to cook)

1/3 cup purslane

1/4 cup brown onion

6 string beans

1/4 cup fresh basil

16 pitted kalamata olives

1/4 cup plain tomato-based pasta sauce

2 tablespoons olive oil

1 teaspoon nori flakes

2 tablespoons pine nuts

2 tablespoons nutritional yeast (plus extra to serve)

2 cloves of garlic

1 teaspoon Celtic sea salt

6 cracks of pepper

A few pinches of cayenne pepper to serve

HOW TO MAKE:

1. Start cooking quinoa on a low heat
2. While quinoa is cooking, cut capsicums in half and remove seeds – place to one side
3. Finely chop vegetables and place into a large bowl, then add remainder of ingredients and mix
4. Once quinoa is cooked, place straight into the large bowl and toss until completely mixed
5. Spoon quantities of the mixture into capsicums
6. Sprinkle with cayenne pepper and nutritional yeast to serve
7. Will make enough for 2 – 3 people. Serve with a side salad devour on their own for a very tasty dinner!

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