Preparation: 5min, Cook: 20min
3 large Blush tomatoes, chopped
1 yellow capsicum, washed
1 red capsicum, washed
½ cup quinoa, washed
½ cup freekeh grain, washed
1 small Spanish onion, peeled and finely sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 cups of water for the grains
100g fresh rocket
2 tbsp. pepitas toasted
2 tbsp. feta cheese, crumbled
4 tbsp. extra virgin coconut oil, melted
3 tablespoons chopped fresh basil
½ lemon juiced
Season to taste
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 2cm 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!!
Tip: When cooking quinoa or freekah always taste as you are cooking, they are should be soft to eat but have still kept their form.