Quinoa keen (wa!)

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

1. 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.  
2. Mix lime zest and juice with chilli and olive oil (a dash, so about 2 tbsp) in a bowl or jar.  Set aside.  
3. 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.  
4. Squeeze garlic into the dressing, smoosh around with a fork.  
5. Mix quinoa, roasted veges, spring onion and feta in a large bowl.  Stir through the dressing.  
6. Buon appetito!!