Keen-wa!! Quinoa is a funny one - slightly crunchy, but soft at the same time. Not a big flavour, but subtly nutty. It's a great alternative to rice, when you just feel like a change. Also, the red quinoa looks really pretty in a salad! This recipe can be adjusted, if you prefer more quinoa, cook 100 g (use just over a cup of water). Or use less, if you just want to coat the roasted veges with it. Great for summer, but also perfect alongside a steak in winter!
2 capsicums, in cm slices
1 onion, in chunky slices
3-4 cloves garlic - in skin
kumara, carrot, beetroot, for roasties
50 g quinoa (I used a mix of red and white)
handful fresh mint leaves, finely chopped
zest and juice of lemon/lime
1 small red chilli, deseeded and finely chopped (less, if you prefer)
1 spring onion, white and green sliced
50 g feta, chopped into smallish chunks
olive oil and butter, for dressing and roasting
- Place roasties, onion, garlic and capsicum with butter or oil in roasting tray. Roast at 180 degrees celcius (fanbake) for about 30 mins, until caramelising.
- Mix lime zest and juice with chilli and olive oil (a dash, so about 2 tbsp) in a bowl or jar. Set aside.
- Add a little more than half a cup cold water to quinoa. Bring to the boil. Reduce to low heat, cover and cook for 15 minutes. Add a little more water if not cooked enough once water gone. Once cooked, drain, add mint and set aside.
- Squeeze garlic into the dressing, smoosh around with a fork.
- Mix quinoa, roasted veges, spring onion and feta in a large bowl. Stir through the dressing.
- Buon appetito!!
