Prep Time: 10 minutes
Cook Time: 30 minutes
I call this dish “quasi-rainbow” quinoa, because it is very colourful. The photo doesn't do it justice really! It has just about all the colours of the spectrum in it, apart from blue. (I guess I could have added some blueberries to it, if I had wanted to be really pedantic! They may work quite well in this,who knows?) I love quinoa, and am always trying to find new recipes for it, so I created this the other evening, with some of the summer vegetables which are currently in season. It was extremely tasty, as well as colourful. I had some leftover, so I had it cold as a salad the next day, and it was equally delicious.
Ingredients (Serves 2)
60-80 g quinoa
Half of a red onion, diced
6-7 cherry tomatoes
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 clove of garlic, minced or crushed
Handful of pine-nuts, toasted
2 tablespoons of olive oil
Salt and freshly ground pepper, to taste
Handful of fresh chopped, parsley, oregano and/or basil
1) Rinse the quinoa thoroughly, then add to twice its volume of salted boiling water, and cook over a moderate heat until the white germ separates (around 10 minutes).Remove from the heat, cover, and leave to absorb the remaining water.
2) While the quinoa is cooking, toast the pine-nuts gently in a dry pan until golden-brown, then set aside.
3) Fry the onion over a moderate heat in olive oil until softened, then add garlic and cook for another 5 minutes or so.
4) Add the peppers, tomatoes and pine-nuts and cook until veg is tender (around 10 minutes).
5) Add the cooked quinoa and fry for 1-2 minutes, then add seasonings, and chopped herbs, fry for another couple of minutes.
6) Garnish with parsley or basil and serve immediately.