Warm
vegetable quinoa salad
Core ½ pt per
person (pine nuts)
Serves 4
1 red pepper,
deseeded and halved
1 yellow
pepper, deseeded and halved
1 courgette,
trimmed and finely sliced
1 small red
onion, peeled and finely sliced
60g quinoa
grains
2 tbsp pine
nuts (2 pts)
4 sprigs
fresh thyme
2 sprigs
fresh rosemary
100g fresh
rocket
3 tbsp
chopped fresh basil
4 lemon
wedges
Preheat oven
to 200°C/Gas 6.
Place the
peppers cut side up on an ovenproof baking dish and scatter the courgette and
red onion over the top. Place in the oven and roast for 15 minutes.
Meanwhile,
rinse and drain the quinoa and add to a medium-sized pan of boiling water,
along with the thyme and rosemary. Cook for 8-10 minutes. Drain and put aside.
Scatter 1
tablespoon of the pine nuts over the peppers and cook for a further 5-10
minutes.
Remove the
baking dish from the oven and spoon the quinoa into the pepper halves.
Scatter with
rocket, fresh basil and the remaining pine nuts and arrange the lemon wedges
(for squeezing) on the top. Serve immediately.
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