Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 24

First, quinoa is pronounced ‘keen-wah’, and second, it’s lovely, as well as healthy. (Just don’t drop an opened bag of the stuff on the floor unless you want your kitchen to look like a beach.) If you can’t find quinoa, you could use couscous or bulgar wheat.

enough quinoa to come up to the 250ml mark in a measuring jug (approx. 250g)

500ml cold water

2 peppers – one red, one yellow

6 tablespoons olive oil

2 tablespoons lemon juice

4 cherry or baby plum tomatoes, quartered

4 spring onions, trimmed and chopped

1 forefinger’s length of cucumber, cut into small dice

200g feta – partly crumbled, partly cubed

large bunch of fresh basil, torn

salt and pepper

Rinse the quinoa in a sieve then put it in a pan with the cold water. It needs to come to the boil and then simmer away for 15–20 minutes or until the water is absorbed and it is soft and fluffy. Meanwhile, preheat the grill to high.

De-seed and halve the peppers and pop them under a hot grill, skin-side up, until the skins are black and charred. Once they are ready, remove and wait a bit before pulling the skins off. (I never can be bothered and end up nearly burning my fingers off.) Cut the peppers into thin strips – it’s easiest to use kitchen scissors for this, as de-skinned peppers are slippery little things. Once the quinoa is done, tip it into a serving bowl and add all the other ingredients. Stir to combine and leave it on the side until you are about to eat.