Roast Capsicum (Bell Pepper) and Quinoa Salad

[Guest guest]

Roast Capsicum and Quinoa Salad

 

2 red capsicums (bell peppers)

olive oil

1/2 cup quinoa

1/2 red onion, thinly sliced

8 tsp basil leaves, shredded

1/2 white onion, thinly sliced

1 cup mixed herbs (like parsley, oregano, thyme, mint)

1/2 lemon, halved

 

1. Place the capsicums (bell peppers) onto the gas flame and turn

until skin is charred all over. Alternately place until a hot grill.

Peel and discard the skin, thinly slice the flesh into strips.

 

2. Bring a medium saucepan of water to the boil, add the quinoa and

reduce to a simmer, cover and cook for 5 minutes, drain.

 

3. Combine quinoa, red onion and basil in a bowl and season to taste.

 

4. Heat oil in a frying pan over medium heat, add white onion and cook

until onion softens, add roasted capsicum (bell pepper) strips and

season with salt and pepper.

 

5. Place the mixed herbs on a serving plate, squeeze over the lemon,

top with quinoa mixture and capsicum (bell pepper) strips. Serve.