This is a great simple warm salad recipe which I prefer in taste and texture to tabbouleh. If you wish the orange juice can be replaced with good quality vegetable stock, however I find the citrussy quinoa gives this a nice fresh flavour.
Serves 6 as a side
50ml extra virgin olive oil
2 large red and 1 large yellow peppers, deseeded and sliced
100g sunflower seeds, lightly toasted
200ml fresh orange juice
1 tbs each chopped fresh basil and mint
2 medium tomatoes, finely diced
1 medium cucumber, finely diced
Salt and pepper to taste
1. Preheat the oven to 220C.
2. Heat 3 tbs of olive oil in a large saucepan then add the quinoa, stirring regularly for 5 minutes to avoid burning. Add the orange juice and bring to the boil. Cover and simmer for 15 minutes then allow to cool.
3. Meanwhile, place the pepper slices in a large baking tray with 2 tbs olive oil, and salt and pepper. Mix well then roast for 25 minutes.
4. Mix the remaining oil and the vinegar in a large bowl then add all of the other ingredients and mix well, breaking up any lumps of quinoa with a fork. Season and serve with bread and a green salad.