John Myers
Ingredients for 4 servings:
- 1 cup(s) quinoa
- 2 cups water
- 1 tsp, leveled vegetable broth
- 1 bell pepper(s), yellow or red
- 200 g cocktail tomatoes
- 125 g peas, frozen
- 1 stalk(s) spring onion(s)
- 100 g feta cheese
- 3 tbsp olive oil
- ½ tsp, leveled curry powder
- 1 pinch of turmeric
- n. B. Paprika powder, sweet
- e.g. salt and pepper
- e.g. chili
- n. B. Herbs of Provence
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
Wash the quinoa and then bring it to a boil with the water. Simmer over low heat until the water has evaporated. Place the quinoa in a colander and drain on 2 to 3 layers of kitchen paper. In the meantime, halve the tomatoes, chop the peppers into small pieces, and slice the spring onions into rings. Dice the feta. Place the frozen peas in a bowl and mix with the oil and spices. Add the hot quinoa and mix well. Allow to cool, then add the vegetables and feta. Fold everything together and season to taste. Ideal as a party salad or as a side dish for a barbecue. Can be perfectly prepared a day in advance.
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