When i first started reading Breakfast Lunch Tea i was lusting after all the cakes and sweet things but as i'm trying to be healthy this week, the cakes will have to wait until the weekend!
So i made up a batch of this delicious salad instead to take into work for my lunches.
Rose Bakery's Quinoa and Pepper Salad - serves 6
170g (1 cup) quinoa
salt and freshly ground black pepper
4 tbsp extra virgin olive oil
1 red, 1 green and 1 yellow pepper (bell pepper), finely diced
2 medium onions, finely diced
1 courgette (zucchini), finely diced
2 garlic cloves, crushed
1 dried red pepper (bell pepper), crushed
pinch of cumin (optional)
dash of lemon juice (optional)
chopped fresh parsley or coriander (cilantro) to garnish
Put the quinoa in a saucepan with 500ml (2 cups) water and a pinch of salt.
Bring to the boil, then turn the heat down to a simmer and cook for about 15 mins, until the quinoa is soft and the water has been absorbed. Set aside.
To make the sauce, heat the oil in a saucepan and cook the peppers, onions and courgette over a medium heat with a pinch each of salt and pepper, add the garlic and dried red pepper.
Keep stirring unitl the mixture just begins to turn soft - the vegetables must not soften too much - and the colours blend into the oil.
Check the seasoning (adding a little cumin or lemon juice if you wish).
Pour the sauce into the quinoa and mix well.
Garnish with parsley or coriander and serve warm or allow to cool to room temperature.
I've been enjoying it with some salad leaves, avocado and feta cheese - who says healthy needs to be boring?