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    Roasted Capsicum And Broccoli Quinoa

    Roasted Capsicum And Broccoli Quinoa

    1. 1 tbsp Slivered Almonds
    2. 0 Each Salt & Pepper - PANTRY ITEM
    3. 10 g Roasted Capsicum
    4. 0 cup Quinoa
    5. 25 g Feta Cheese
    6. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
    7. 1 Each Eschalot
    8. 50 g Cherry Tomatoes
    9. 100 g Broccoli
    10. 1 tsp Balsamic Vinegar - PANTRY ITEM
    11. 30 g Baby Rocket
    1. 1 tbsp Slivered Almonds
    2. 0 Each Salt & Pepper - PANTRY ITEM
    3. 20 g Roasted Capsicum
    4. 1 cup Quinoa
    5. 50 g Feta Cheese
    6. 2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
    7. 1 Each Eschalot
    8. 100 g Cherry Tomatoes
    9. 200 g Broccoli
    10. 2 tsp Balsamic Vinegar - PANTRY ITEM
    11. 60 g Baby Rocket
    1. 2 tbsp Slivered Almonds
    2. 0 Each Salt & Pepper - PANTRY ITEM
    3. 30 g Roasted Capsicum
    4. 1 cup Quinoa
    5. 75 g Feta Cheese
    6. 3 tbsp Extra Virgin Olive Oil - PANTRY ITEM
    7. 2 Each Eschalot
    8. 150 g Cherry Tomatoes
    9. 300 g Broccoli
    10. 3 tsp Balsamic Vinegar - PANTRY ITEM
    11. 90 g Baby Rocket
    1. 2 tbsp Slivered Almonds
    2. 0 Each Salt & Pepper - PANTRY ITEM
    3. 40 g Roasted Capsicum
    4. 2 cup Quinoa
    5. 100 g Feta Cheese
    6. 4 tbsp Extra Virgin Olive Oil - PANTRY ITEM
    7. 2 Each Eschalot
    8. 200 g Cherry Tomatoes
    9. 400 g Broccoli
    10. 4 tsp Balsamic Vinegar - PANTRY ITEM
    11. 120 g Baby Rocket
    1. 3 tbsp Slivered Almonds
    2. 0 Each Salt & Pepper - PANTRY ITEM
    3. 60 g Roasted Capsicum
    4. 2 cup Quinoa
    5. 150 g Feta Cheese
    6. 6 tbsp Extra Virgin Olive Oil - PANTRY ITEM
    7. 3 Each Eschalot
    8. 300 g Cherry Tomatoes
    9. 600 g Broccoli
    10. 6 tsp Balsamic Vinegar - PANTRY ITEM
    11. 180 g Baby Rocket

    Prep:

    1. Soak quinoa in cold water.
    2. Peel and finely chop eschalot.
    3. Chop roasted capsicums.
    4. Wash and halve cherry tomatoes.
    5. Wash and trim broccoli into large florets.
    6. Wash baby rocket leaves.

    Method:

    1. Divide quinoa among serving plates. Top with broccoli mixture.
    2. Drizzle over combined oil and vinegar. Top with feta and almonds and season with salt and pepper.
    3. Meanwhile, boil broccoli for 3-4 minutes until just tender. Drain. Rinse under cold water. Drain well. Combine with capsicum, tomatoes, rocket and onion in a bowl. Season with salt and pepper.
    4. Rinse the quinoa under cold running water. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
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