Quinoa, roasted capsicum, spring onion and herb salad

img_0003Recipe By: Hello Marshmallow πŸ˜„



1 1/2 tbsp of fresh greek basil, chopped, plus extra to garnish

2 cups of white quinoa

1 spring onion, whites and top of greens discarded

2 medium capsicums, cut into squares

1/4 cup of papitas

1/4 cup of sunflower seeds

1/4 cup of walnuts


1 tbsp of red wine vinegar

2 tbsp of olive oil

1/2 a tsp of dijon mustard

salt and pepper


Preheat oven to 180℃ (350℉). Cook quinoa according to packet directions. Set aside to cool completely. With a lined baking tray, place the capsicum, as well as a drizzle of olive oil, salt, and pepper. Place in oven for 15-20 minutes, or until charred. Remove from oven, and set aside to cool. Using a dry pan, lightly toast the roughly chopped pipitas, sunflower seeds, and walnuts. Transfer to a bowl until cooled. Finely chop the spring onion and basil. Set aside. To make the dressing, combine all ingredients into a small airtight container, seal the lid, and shake until mustard has dissolved, and all ingredients are well combined. Once everything has cooled, transfer all ingredients, (if not serving straight away, don’t put the dressing on as you should  wait until the end, to prevent it getting soggy) and mix until just combined. Garnish with a sprinkle of extra basil. Serves 6.

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