“Food should be fun” – Thomas Keller
If you can’t tell, I am loving quinoa at the moment. It’s so yummy and good for you and it makes me happy that my son loves it too! I made this for a friends housewarming party on Sunday and got a number of compliments, so I decided to make another batch for home. The options for quinoa salad are endless, but this by far, is my favourite!
1 cup cooked quinoa, cooled* (I used tri-colour)
1 x tin chickpeas, drained and rinsed
2 purple onions, peeled, cut in half then into wedges
2 red capsicums, deseeded, cut into quarters length ways, then finger-width slices
1 large zucchini, ends removed, cut in half length ways, then sliced (a little chunky)
3 garlic cloves, unpeeled
150 g danish feta, crumbled
1/2 cup parsley, finely chopped
1/4 lemon wedge
1/2 cup pine nuts, toasted
1. Preheat oven to 200°. Toss capsicums, garlic cloves and onions in a little oil, season with pepper and roast for 15 minutes. Then add the zucchini and roast for a further 20-30 minutes (until zucchini is cooked).
2. Once cooked, remove garlic and squeeze out the juicy garlic and mash with a little salt. Mix in with the rest of the vegetables and squeeze the lemon over and toss to mix all the flavours together.
3. Mix the roast vegetables, chickpeas and parsley with the quinoa, including all the juices from the tray. Once cooled, add the feta and pine nuts and mix gently to combine – Enjoy!
* best way to cook quinoa is one part quinoa to two parts water or stock. Bring to boil, then reduce to simmer, put lid on and cook for 15 minutes, stirring once in the last 5 minutes. Turn of and leave lid on to continue cooking – easy!