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Organico Ouinoa Salad with seeds and feta; Quinoa Stuffed Peppers

For 4 as a light main course.
1 large cup Quinoa
1.5 cups water
I handful each pumpkin and sunflower seeds and a little soya sauce
Dressing: a simple vinaigrette made from cider vinegar, olive oil, honey, lemon juice, zest, minced garlic, salt, pepper.
3-4 cups of a selection of the following:
Chopped cherry tomatoes, diced cucumber, peppers, fennel, radishes, carrots, grated courgette, finely chopped onions, thinly sliced mangetout peas, green beans,  roasted hazelnuts, dried cranberries, crumbled feta or cubes of mature sheep’s or goat’s cheese, and most importantly herbs - as many as you like - parsley, mint, chives, basil, coriander and even dill and fennel are lovely.
Quinoa is easy to cook, just remember to rinse it in a sieve first to get rid of the slightly bitter coating, add the water and cook on a medium heat with a lid on for 15 to 20 minutes, adding a little more water if needed towards the end.
Allow the quinoa to cool in a bowl before adding the rest of the ingredients.
While the quinoa is cooking, toast the seeds in a dry pan until popping, then put them in a bowl with a little soya sauce and mix well. Make the salad dressing and allow flavours to mingle; and chop the vegetables, herbs and cheese you have chosen.
Mix everything together, dress to taste and serve.

Quinoa Stuffed Peppers with St Tola Goat’s Cheese

Allow 1/2 large red or yellow pepper per person.
To make an easy main course, you can use a version of the quinoa salad as a stuffing for peppers. Leaving out the dressing and using some roasted or sautéed vegetables instead.
Simply cut the peppers in half and de-seed, steam them for 10 minutes until slightly soft and allow to cool. Fit the halved peppers snugly in a dish that can go under the grill and on the table. Fill the peppers with the dry quinoa mix, adding some roasted/sautéed onions and courgettes for extra moisture and sweetness. Place half-inch slice of St Tola goat’s log on top. Grill until the cheese is melted and bubbling and the filling is warmed through. Serve with a fresh green salad for a delicious, light, nutritious lunch.
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