Saturday, November 2, 2013

Roasted Broad Bean Red Capsicuum Quinoa Salad

  • Ingredients

  • 1 jar roasted red capsicum 
  • 300gms  broad beans
  • 1 tbs olive oil
  • 1/2 tsp chopped thyme
  • salt and pepper to taste
  • 1 cup quinoa, well rinsed
  • 1 3/4 cups water (or stock)
  • 1/4 cup feta, crumbled
  • 1/4 cup walnuts, coarsely chopped and toasted
  • 1/4 cup dressing


  1. Meanwhile, toss the green beans in the oil, thyme, salt and pepper, place them on a baking sheet in a single layer and roast in a preheated 180c oven until they start to caramelize, about 30 minutes, flipping them half way through.
  2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  3. Combine and serve with crusty bread

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