Author Notes
Do not hesitate to adapt this dish to your tastes by adding other vegetables or preparations. I made relatively simple here. It’s the kind of thing I made in the week and I still have no infinite time to cook. —Mary Devinat
Ingredients
- Parsley quinoa
-
1/2 cup
uncooked quinoa
-
2 cups
water
-
1 bunch
fresh parsley
-
1/2
lemon
-
olive oil
-
salt and pepper
- Greek salad
-
1
bowl of parsley quinoa
-
2
peppers
-
1
avocado
-
1/2
cucumber
-
2 handfuls
arugula
-
feta
-
cider vinegar or lemon juice
-
olive oil
-
salt and pepper
Directions
- Parsley quinoa
-
Cook your quinoa in 2 cups of water approximately 15 minutes over medium heat. Once cooked, let it cool.
-
Cut your parsley in more or less big pieces. It depends of your tastes if you prefer big pieces or not.
-
In a bowl, mix the quinoa and the parsley with a fork, season with 2 tbsp of olive oil, add the juice of 1/2 lemon, and salt pepper.
- Greek salad
-
Bake your peppers, cut there in two pieces, remove membranes and pips and put them on a cooktop. Put in the oven in 350°F (180°C) during 30 minutes. When you perceive that the skin forms blisters, take out them of the oven and put them in a plastic bag which you will close. Leave 10 minutes. You can then remove the skin in all simplicity. Peppers will be also tender and delicious!
-
Take your bowls or plates and set your plates with 1/2 bowl of quinoa for each, peppers cut in small strips, cucumber in slices, avocado, the arugula and feta cheese.
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Season with 1 tbsp cider vinegar (or lemon juice), 2 tbsp olive oil, salt and pepper.
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Note that you can also marinate the peppers slices overnight in balsamic vinegar and olive oil. It will be delicious!
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