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  - 28: Shakshuka with Feta and Spinach
  - 09: Mediterranean Quinoa Stuffed Peppers
- May
  - 07: Roast Butternut Squash with Quinoa, Kale and Feta

Mediterranean Quinoa Stuffed Peppers »

Comments

Sandy Holeman says

November 13, 2015 at 5:45 am

Loved this recipe. It tasted terrific, and looked pretty, and felt like I was nourishing my body. I used tri-colored quinoa, which added a visual element. And I used walnut oil in the dressing instead of olive oil. I will definitely make this recipe again.

Reply
- Michelle Alston says
  
  November 13, 2015 at 8:40 am
  
  Hi Sandy, I’m really glad you like it. I love your idea of tri-colured quinoa, I bet that looked great 🙂
  
  Reply
Sue Harvey says

May 6, 2018 at 7:05 am

Hi these salads look great and I am definitely going to give them a try. However none of my family including me like coriander. What would you recommend as an alternative/replacement please?
Also how lovely that all recipes are in grams and not cups as you are in the UK I feel they are more relatable to me as I have many of the ingredients listed in your recipes to hand so less of an effort to make them making meal times more varied and interesting. Thank you.

Reply
- Michelle Alston says
  
  May 6, 2018 at 8:34 am
  
  Hi Sue, thank you so much for your lovely comment. The coriander used in this recipe is ground coriander, I’ve updated the recipe as it wasn’t clear so thank you for bringing that to my attention. If it is ground coriander that you’re not keen on then for this recipe I would just omit it, it will still taste great without it. I hope this helps, best wishes, Michelle x
  
  Reply

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