This recipe can adapted to what you have available on the day. Vary the vegetables or cheese and it will be equally delicious. Adapt the amount of quinoa to your appetite.
Author: Edinburgh Foody
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 2
Ingredients
120 gr quinoa
100 gr soft cheese eg goat's cheese or something similar to brie
For the roasted vegetables:
2 red or green peppers, sliced
½ aubergine sliced
100 gr cherry tomatoes
1 onion sliced
1 large clove garlic sliced
½ chilli (optional)
A handful of fresh herbs chopped (I used rosemary, thyme and coriander) or 2-3 teaspoons dried herbs. .
salt and pepper
olive or rapeseed oil
Instructions
Set oven temperate 200°C (Gas 6, 400°F)
Chop vegetables to equal sized sliced and put in baking dish. Add garlic clove.
Drizzle with oil so that the vegetables are lightly covered. Lightly sprinkle with salt, pepper and herbs
Bake in the oven until soften and lightly browned. This will depend on your oven but it will take approximately 30 minutes
In the meantime, cook the quinoa in salted water for about 12 minutes. Drain.
Cut the cheese into rough cubes.
When the vegetables are done, add the quinoa and mix well. Check for seasoning and add more salt and pepper if needed. Remove the chilli
Add the cheese and mix. Return to the open for a short while to melt the cheese.
Serve
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2013/03/11/a-quick-supper-with-quinoa/