Cold Fennel and Zucchini Noodle Side Salad
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Courgette quinoa stuffed peppers
Ingredients
- 4 red peppers
- 1 courgette, quartered lengthways and thinly sliced
- 2 x 250g packs ready-to-eat quinoa
- 85g feta cheese, finely crumbled
- handful parsley, roughly chopped
Details
- Servings: 8
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mediterranean
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