- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
2 litres water
500 g quinoa
salt
2 tbsp butter
1 cup finely chopped green, red and yellow capsicum
1 red onion, finely diced
2 cloves garlic, finely diced
2 cup roasted pistachios, chopped
1 bunch coriander chopped
1 preserved lemon, finely diced
pepper to taste
Instructions
Bring the water to the boil in a saucepan and add the quinoa. Cook at a rolling boil for about 5 minutes. Drain and rinse the quinoa under cold water. Drain again and allow to cool.
Meanwhile, heat the butter in a frying pan and cook the capsicum, onion and garlic until onion is transparent. Add the quinoa, followed by the pistachios and heat through.
Before serving, toss through the coriander and preserved lemon, and season to taste.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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