date:Apr 21, 2014
Ingredients
6 red capsicums, halved lengthways, seeded
60ml (1/4 cup) olive oil
2 brown onions, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon ground turmeric
100g (1/2 cup) French-style green lentils
100g (1/2 cup) basmati rice
95g (1/2 cup) red quinoa, rinsed, drained
85g (1/2 cup) fresh dates, coarsely chopped
65g (1/2 cup) slivered almonds, toasted
2 tablespoons lemon juice
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