Rinse quinoa under cold water until water runs clear. Place quinoa into a pot along with chicken stock. Allow mixture to come to the boil, bring it to a simmer and cook for 15 mins until the chicken stock has been absorbed. Set aside.
Preheat oven to 160°C. Fry onions in the olive oil until it becomes soft and translucent. Add zucchini and cook until golden brown.
Add walnuts, molasses, spices, mint and currents. Stir through cooked quinoa and add spinach and stir through on low heat until the spinach slightly wilts.
Cut capsicums in half and place on a baking tray. Stuff each half with the quinoa mixture, piling it all on top. Sprinkle half of the feta over the top and drizzle with a little olive oil over the top. Bake for 35 – 45 mins or until the capsicums are tender and cooked through.
Let the capsicums cool slightly and sprinkle the remaining feta and chopped parsley over the top.
Meanwhile, spoon yoghurt into a small dish and add harissa and mix through. Season with a little salt and pepper and serve with the peppers.
Recipe and article by Emily Fitzgerald of Adeline and Lumiere
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