Quinoa stuffed peppers with roast tomatoes feta

Ingredients

• 60g quinoa
• 2 tsp tomato purée
• 1 large garlic clove, finely grated
• 1 tsp vegetable bouillon powder
• 400g can chickpeas, drained
• 90g baby spinach
• handful basil leaves, chopped
• 2 yellow peppers, deseeded and halved lengthways
• 2 tsp extra virgin olive oil or rapeseed oil, plus a drop for the peppers
• 125g cherry tomatoes
• 40g feta, crumbled
• 1 tbsp pumpkin seeds
• ½ x 60g pack rocket
• 1 tsp balsamic vinegar

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