Quinoa Pepper Salad

Ingredients

• 75 g Quinoa
• 150 ml Vegetable broth
• 1 Organic lemon
• 2 sprigs parsley
• Salt
• Pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 Zucchini
• 1 Red Onion
• 6 tbsp Olive oil
• 1 Garlic clove

Instructions

1. 1.

   Wash quinoa under running water until clear. Bring broth to a boil. Add quinoa, cover and simmer over low heat for about 15 minutes. Remove from heat and let cool.

2. 2.

   While quinoa cooks, wash lemon, pat dry, zest skin, squeeze juice. Wash parsley, shake dry, chop except a few leaves, mix with lemon zest and quinoa. Season with salt, pepper and a splash of lemon juice.

3. 3.

   Wash bell peppers, halve, trim, place cut side up on parchment paper-lined tray. Roast in preheated oven at 240 °C (fan 230 °C) for about 10 minutes until skin chars. Remove, cover with damp towel, cool. Peel skins off, slice flesh into strips.

4. 4.

   Wash zucchini, trim, halve lengthwise, deseed, cut into 3 cm pieces. Peel onion, cut into wedges. Heat 1 tbsp oil in a grill pan. Sauté zucchini and onion on each side for 1–2 minutes over medium heat. Remove and cool.

5. 5.

   Peel garlic, crush, mix with remaining oil. Add vegetables to a bowl, pour garlic‑oil over them, toss, season, and let rest for 30 minutes.

6. 6.

   Serve quinoa in four glasses, arrange vegetables on top, garnish with parsley.