| Servings | serves |
Ingredients
- 3 Tomatoes chopped
- 1 Yellow Capsicum washed
- 1 Red Capsicum washed
- ½ cup Quinoa washed
- ½ cup Freekeh Grain washed
- 1 Spanish Onion peeled and finely sliced
- 4 sprigs Thyme Leaves
- 2 sprigs Rosemary
- 2 cups Water for the grains
- 100 grams Rocket
- 2 tablespoons Pepitas toasted
- 2 tablespoons Feta Cheese crumbled
Dressing
- 4 tablespoons Extra Virgin Coconut Oil melted
- 3 tablespoons Basil chopped
- ½ Lemon juiced
Ingredients
Dressing
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Instructions
- Preheat the grill. Place the capsicums on a baking and grill for 5 minutes each side or till the skin is blackened. Once blackened, place the capsicum in a bowl and cover to sweat and cool. Once cooled, peel off the skin and tear/cut into 2 cm strips.
- In a bowl add the quinoa, freekah, Spanish onion, thyme and rosemary. Bring to the boiling for 5 minutes then turn the heat down to simmer and simmer for 20-25 minutes (add more water if needed). Stirring for the last 5 minutes so the grains don’t stick together.
- In a small bowl or jam mix all of the dressing ingredients together.
- Serve the dish is a large bowl on a bed of rocket, grains, slices of capsicum, dressing, toasted pepitas and sprinkled with feta. Or roughly mix all the ingredients together. Delicious!!
Recipe Notes
- When cooking quinoa or freekah always taste as you are cooking, they are should be soft to eat but have still kept their form.
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