I have a soft spot for grains, cereal and legumes. I have always loved rice, both white and brown, barley, wheat and oats, and recently I decided to try the ‘pseudo-cereal’ quinoa. At first I thought it had a similar texture to cous cous although slightly more dense. However on my second taste I decided it was nothing like cous cous and was much more filling.
I am also a fan of roasted vegetables. In fact, I haven’t tried anything roasted that I didn’t like. For this recipe you could add whatever vegetables you like. I seasoned the vegetables generously with freshly ground sea salt, olive oil and rosemary. Nom nom nom.
Ingredients (serves 4, or 6 as a side dish):
½ butternut pumpkin, diced
1 small zucchini, diced
1 red capsicum, diced
½ red onion, sliced thickly
1 punnet cherry tomatoes, whole
3-4 fresh rosemary sprigs
6-8 mushrooms, quartered
Sea salt and pepper
100g Feta, diced
1 cup quinoa
2 cups vegetable stock
4 tbs balsamic vinegar
2 tbs olive oil
3 cloves garlic, minced
Place pumpkin, zucchini, capsicum, onion, tomatoes and rosemary onto a baking tray. Drizzle with olive oil and season with freshly ground sea salt and pepper. Roast in oven for 30 minutes at 180oC, turning halfway. Add mushrooms at the halfway mark.
Prior to cooking quinoa, rinse well in a strainer to remove the bitter-tasting coating. In a medium saucepan bring stock to a boil, add quinoa and bring back to a boil. Reduce heat, cover, and simmer until water has been completely absorbed (about 15 minutes). Allow to cool, fluff with fork.
Combine dressing ingredients well.
Place quinoa into a large bowl, top with roasted vegetables and feta, and season with dressing.
** You can find quinoa (pronounced keen-wah) from your local supermarket however I found organic quinoa from my local providore, Kakulas Sister, to be somewhat tastier.
** Recipe originally posted on Coping with Jane.
Are you a fan of quinoa? What do you like to accompany it with?