Despite the name, our plain quinoa pouch still packs a big punch of flavour, with the combination of the nutty quinoa and a light pinch of seasoning to really bring the product to life. Our charred vegetable recipe fits perfectly here, with the sweet burst of flavour from the peppers, beetroot and sweet corn which complements the crunch and slight nutty flavour of the quinoa.
Start by cutting the beetroot into cubes and roasting at 180oC for approximately 20 minutes, then add the peppers cut into strips to roast for further 25 minutes or until both are cooked.
Squeeze the plain ready-to-eat quinoa pouch to separate the grains. Tear a small opening at the top to let out the steam and heat on full power in the microwave according to the instructions. Leave to stand for one minute to cool.
Empty the heated quinoa pouch into a large bowl and break up the grains gently with a fork. Add the chopped feta and sweet corn into the mixing bowl along with the roasted beetroot and peppers, seasoning to taste.
Finish by placing all the ingredients into a serving dish and garnish with a few torn up pieces of rosemary.
The British Quinoa Company Ltd