P1030637

This is a quick and easy supper I put together for myself the other evening when my husband was out. I had some left-over quinoa from the previous evening and just wanted to scramble something together fast.

Ingredients

  • quinoa, about two cups (cooked)
  • a splash of olive oil, some salt and pepper
  • 1 courgette, roughly chopped
  • 1/2 red pepper (capsicum)
  • a handful of cherry tomatoes
  • 3 cloves of garlic
  • 1 small red onion, sliced
  • 1/2 leek
  • 4-5  leaves of cavolo nero
  • a good handful of parsley, chopped

Pre-heat the oven to 200C

My  quinoa was pre-cooked. But here is what to do if you don’t have the luxury of leftovers:

Cook the quinoa on the hob over a low temperature. In general with quinoa, you use double the amount of water to grain. In this recipe I used 1 cup of quinoa, to two cups of water, adding a little vegetable bouillon for flavour. Cook for about twenty minutes until the kernels begin to separate.

Put the chopped courgette, red pepper,  tomatoes and garlic in a small oven-proof dish. Drizzle with a little olive oil, salt and pepper. Roast for around fifteen-twenty minutes.

In the meantime, very gently fry the onion and leek together in a non-stick frying pan. Add the cavolo nero and chopped parsley. Add the quinoa, and finally the roasted vegetables.

You could serve with some grated cheese on top. Delicious.

SERVES 1.

 

 

 

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