Roast Capsicum (bell Peppers) And Quinoa Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 red capsicums (red bell peppers)
• 1 tablespoon olive oil
• 1/2 cup quinoa
• 1/2 red onion, thinly sliced
• 3 tablespoons basil leaves, shredded
• 1/2 onion, thinly sliced
• 1 cup fresh mixed herbs (eg parsley, oregano, thyme, mint)
• 1/2 lemon

Recipe

• 1 char grill whole capsicums by holding them over a gas flame until charred all over or by placng them on a hot grill pan. when cooled a little, peel and discard the skins. thinly slice the flesh into strips.
• 2 rinse the quinoa grains, as you would rice.
• 3 bring a medium saucepan of water to the boil. add the quinoa and reduce the heat to a gentle simmer. cover the saucepan and cook for 10 minutes or until the quinoa is tender, drain.
• 4 combine the cooked quinoa, red onion and shredded basil in a bowl and season to taste with salt and pepper.
• 5 heat the oil in a frying pan over medium heat. add the thinly sliced onion and cook until softened. add the roasted capsicum strips and season with salt and pepper.
• 6 spread the mixed herbs over a serving plate.squeeze over the lemon juice. top with the quinoa , onion and capsicum strips. serve.