Have you ever thought about what would be the perfect lunch to take to work? Anyone who has even once made the mistake of taking hunter's stew or fish knows that it can't be either of those . Well, unless we want it to be our last lunch in the office or for our co-workers to remember us for a very long time. Our lunch should be easy to reheat or something you can eat without reheating. Therefore, salads enriched with groats (of course without garlic sauce) would be an excellent choice. It is great if your lunch is as yummy after reheating as just after cooking and also if it looks beautiful. When we put it all together we have a perfect lunch or... we have to go to a nearby restaurant.

Sometimes my husband asks me to prepare lunch for work, thanks to which I have made many kinds of pasta, colourful groats, salads and pancakes. You can find the recipes in my blog. Today I would like to share with you the recipe for a new lunchtime meal: stuffed kohlrabi with quinoa, pepper and nuts. I found the idea for this dish in the Lidl cookery book. I made the stuffing by myself.

Ingredients:
4 kohlrabies
1 red pepper
1 onion
2 cloves of garlic
half a chili pepper
100g of quinoa
3 tablespoons of chopped chives
a handful of cashew nuts
100g of grated Parmesan
2 tablespoons of butter
3 tablespoons of nigella
half a teaspoon of sweet paprika
salt and pepper

Peel the kohlrabies, cut the top off and cut out the middle, leaving 1cm walls. Put them into some boiling salty water and boil for 7-10 minutes. Drain them off.
Heat the oven up to 200C. Cover the bottom of a casserole dish with some baking paper.
Roast the cashew nuts in a dry pan and chop them up. Boil the quinoa in salty water. Dice the middle of the kohlrabi and red pepper. Slice the onion, garlic and chili pepper and fry them in butter. Add the pepper and kohlrabi and fry until the vegetables are soft. Add the quinoa, nuts and nigella, and spice them up with salt, pepper and paprika. Mix everything together. Turn off the heat, add the chives and Parmesan and mix again. Fill the kohlrabi with the stuffing and bake for 15-20 minutes. Serve at once or pack for work.

Enjoy your meal!

Try also
Buckwheat groats with chard and asparagus spears
Colourful groats
Autumn penne with pumpkin