Quinoa stuffed capsicum & baked tomato fish for a gluten-free feast
Ingredients
For quinoa stuffed capsicum:
- Cajun seasoning-2 to 3 tsp based on spice level
- Quinoa seed-1 cup
- Water-2 cups
- salt for taste
- Tofu-1 1/2 small blocks
- Olive oil
- Button mushroom-200 gms
- Capsicum-4 medium sized
Baked Tomato fish
- Tomato-3 to 4 big sized
- Onion-1
- Garlic-6 to 7
- Olive oil
- paprika powder-1 tsp
- pepper powder- 1tsp
- cumin powder -1 tsp
- coriander powder-1 1/4 tsp
- Salt
- lemon-1/2
- Fish fillet-3 big 1 kg
Instructions
Quinoa stuffed capsicum
- Boil water in a pan.
- Add required salt.
- Add quinoa when the water is boiling and hot enough.
- Cook until the water evaporates and the quinoa is cooked thoroughly
- Add oil in a pan.
- Add the chopped mushrooms. Cook for a few minutes.
- Add chopped tofu and continue cooking.
- Add cajun seasoning when the water starts to ooze out.
- Mix unti the seasoning covers and spread equally.Cook for a few minutes.
- Add the cooked quinoa and mix well.
- Remove the stem of the capsicum along with the lid.
- Set the oven tempreature to 180C.
- Now clean and pat dried the capsicums.
- Stuff the quinoa, tofu, mushroom filling into the capsicum
- Use cherry tomato rings to decorate.
- Stuff the reamining capsicums as well.
- Sprinkle grated cheese of your choice.
- Transfer the stuffed cpsicums into the preheated oven.
- Cook capsicums 25 to 30 minutes based on their size.
- Quinoaa stuffed caapsicum is ready now.
Baked tomato fish
- Prepare the base sauce-tomato sauce for the fish.
- Heat olive oil in a pan.
- When the oil is hot enough add the chopped garlic.
- Fry the garlic for few minutes.
- Add the chopped onion.
- Add the chopped tomato.
- Add salt to fasten the cooking.
- Add coriander powder when the tomatoes are mushy.
- Add cumin powder.
- Add paprika powder.
- Cook until everything blends together. The base sauce is ready now.
- Wash and pat dry the fish.
- Add salt.
- Add pepper powder.
- Spread the salt and pepper on both sides of the fish.
- Add lemon juice to the tomato base sauce.
- Mix well to get everything mixed well.
- Spread the required amount of base sauce in a glass bowl which you intend to use to bake.
- Place the fish on top of the tomato base.
- Spread some more tomato base sauce on top of the fish as well.
- Bake the fish in a preheated oven for 20 minutes.
- Baked fish is ready now to serve.
Notes
- Make sure the tofu and mushrooms pieces are chopped small to make the stuffing part hassle-free.
- I am using parmesan cheese. For a gooey texture use mozzarella cheese.
- Tomato base sauce is the base to prepare the baked fish.
- I am using frozen fish. This fish is already cleaned.
- This fish is a white fish category. This is a less smelly fish to enjoy if you are worried about the strong fish smell.