Roast Capsicum (Bell Peppers) and Quinoa Salad |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook. Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato Nice served with grilled chicken or meats Ingredients:
3 red capsicums (red bell peppers) |
1 tablespoon olive oil |
1/2 cup quinoa |
1/2 red onion, thinly sliced |
3 tablespoons basil leaves, shredded |
1/2 white onion, thinly sliced |
1 cup fresh mixed herbs (eg parsley, oregano, thyme, mint) |
1/2 lemon |
Directions:
1. Char grill whole capsicums by holding them over a gas flame until charred all over or by placng them on a hot grill pan. When cooled a little, peel and discard the skins. Thinly slice the flesh into strips.
2. Rinse the quinoa grains, as you would rice.
3. Bring a medium saucepan of water to the boil. Add the quinoa and reduce the heat to a gentle simmer. Cover the saucepan and cook for 10 minutes or until the quinoa is tender, drain.
4. Combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
5. Heat the oil in a frying pan over medium heat. Add the thinly sliced white onion and cook until softened. Add the roasted capsicum strips and season with salt and pepper.
6. Spread the mixed herbs over a serving plate.Squeeze over the lemon juice. Top with the quinoa , onion and capsicum strips. Serve.
|
|