About this recipe:Quinoa is a low GI supergrain and contains all the essential amino acids as well as being a good source of essential fatty acids. It's also a good source of calcium, so this is a great light lunch to take to work. (I chop the peppers up with quinoa rather than leave the peppers in halves if I'm packing them as a lunch.)
1 yellow pepper, deseeded and halved
1 red pepper, desseded and halved
1 courgette, finely sliced
1 small red onion, finely sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
100g fresh rocket
3 tablespoons chopped fresh basil
2 tablespoons pine nuts
4 lemon wedges
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat the oven to 200 C / gas 6. Place the peppers on a baking dish cut side up and sprinkle the courgettes and red onions over the top. Roast for 15 minutes.
Meanwhile, rinse and drain the quinoa and add to a medium sized pot of boiling water, along with the thyme and rosemary.
Boil the quinoa to 10 to 15 minutes, or until the grain splits and you can see the germ. Drain and put aside.
Scatter 1 tablespoon of the pine nuts over the peppers and roast for another 10 to 15 minutes. Keep an eye on it, because the nuts can really brown.
Remove the baking dish with the peppers from the oven and spoon the quinoa into the empty pepper halves.
Scatter with rocket, fresh basil and remains of the pine nuts and arrange lemon wedges for squeezing.
For packed lunches...
If packing this as a lunch, I find it's easier to chop the peppers into strips or chunks after grilling and mix into the quinoa, like tabbouleh, rather than spoon the quinoa inside.
Loved it all, my first time having quinoa (I regularly use this same recipe but with cous cous) as a healthy alternative and I think I'll have to work with it. It was just like tasteless boiled rice, the herbs helped but maybe garlic and then seasoning at the end?
As a whole it was yummy!
Thanks for the recipe - 07 Mar 2011