Happy December everyone!!!! I absolutely love this time of year. I'm happy, the kids are happy, the pets are happy and even the bah humbug of a husband gets into the festive spirit! So, success! We got the advent calenders out today and even put a few little Christmas touches in the kitchen. Festive! I am longing for a tree, but we don't do that till mid December as it can't survive the inferno temperatures of the wood burner. In the meantime, I can play Christmas music to my hearts content, deck the halls and get into the festive season.
This recipe has nothing whatsoever in the world to do with Christmas or festivities, but I am excited because it is the first time ever I have found quinoa in the supermarket here. Yes, I do live in a far away land.
Roasted Red Pepper and Feta Quinoa
1 Cup/170 grams quinoa
2 Cups/480 ml vegetable stock
1 large red pepper, cut into 1 inch pieces
1 Tablespoon of olive oil
Pinch of salt
3 Spring onions, finely chopped
Small bunch of fresh chopped cilantro
1/4 Cup/40 grams feta, crumbled
Preheat your oven to 375 degrees F. Put the red pepper pieces in a roasting pan, drizzle with olive oil and sprinkle over a little salt. Roast them for 30-40 minutes, turning 1/2 way through roasting. Remove from oven and set aside.
While the peppers are roasting, in a medium saucepan, add you stock and bring to a boil. Add the quinoa, cover and reduce heat to low. Leave to cook for about 15 minutes. Remove from heat and leave to rest, still covered, for about 5 more minutes. Remove cover and tip the quinoa into a large serving bowl. Start fluffing it with a fork until it is separated and relatively fluffed! Add in the spring onions and red peppers. Stir to mix through. Sprinkle over the fresh chopped cilantro and crumbled feta. Makes a great quick and healthy supper!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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