date:Apr 21, 2014
ring, for 1 minute or until aromatic. Remove from heat.
3. Cook the lentils in a large saucepan with plenty of boiling water for 15 minutes. Add the rice and quinoa and cook for a further 15 minutes or until tender. Refresh under cold running water. Drain well.
4. Combine the onion mixture, lentil mixture, dates, almond, lemon juice, coriander and feta in a large bowl. Gently toss to combine. Taste and season with salt and pepper. Spoon evenly among roasted capsicums. Place on serving plates w