At Home in SW12 – Bulgar Wheat, Quinoa, Roasted Vegetable and Lime Salad

the sw london food blog - quinoa salad recipe

Serves four.

Ingredients

For the roasted vegetables

  • 1 x yellow pepper
  • 1 x red pepper
  • 1 x courgette
  • 1 x aubergine
  • 1 x small red onion
  • (Un) healthy glug of olive oil
  • Tsp of smoked paprika
  • Tsp of paprika
  • 1/2 tsp of dried chili flakes
  • Salt and pepper

The middle class bit

  • 300g Quinoa / bulgur wheat (or 75g each)
  • 1/2 x stock cube
  • 250ml boiling water or till it covers the grains by about 2cm

the sw london food blog - quinoa salad dried grains

Mixing it up after

  • Handful of mint
  • Handful of parsley
  • 1x 400g tin of chickpeas
  • 3 x diced tomatoes
  • Half large garlic clove, crushed
  • Juice of half a lime
  • Handful of green beans

Chop the vegetables into substantial chunks – they’ll shrink after cooking. Shake the paprikas and chilli over the vegetable and give it a good toss with your hands. Generously season.

Shove in the oven for 20-25 minutes at about 200 degrees. Check every 10 minutes or so in case it needs a drop more oil – give them a mix too.

Add the stock, boiling water to the grains and let it simmer until the quinoa gets its little tail out (about 20 minutes). The water should have evaporated. Turn off the heat, add the crushed garlic and place the saucepan’s lid on top.

Cook the green beans in boiling water until al dente. Blanch in cold water.

Once the grains have dried out add the roasted vegetables, drained chickpeas, torn mint, parsley and chopped tomatoes. Mix thoroughly and drizzle over the lime juice. Mix again. Taste and add more seasoning if it needs it. Add a drizzle of olive oil if you’re that way inclined.

Serve on its own, with a lamb chop or whatever other thing you gets you carnivores off.

the sw london food blog - quinoa salad

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