Mediterranean Quinoa Bowl
with Fetta & Chargrilled Capsicum Dip
This Mediterranean inspired bowl is equal parts sweet and smokey. And with so many big, bold flavours at play, you can banish memories of bland quinoa forever.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
red capsicum
1 unit
zucchini
1 unit
cucumber
1 unit
lemon
1 bunch
parsley
1 block
fetta cheese
(Contains Milk;)
1 tub
kalamata olives
1 packet
quinoa
½ cube
vegetable stock
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 tub
Chargrilled Capsicum Sauce
Not included in your delivery
olive oil
1.5 cup
water
½ tsp
honey
Nutritional Values
Utensils
Instructions
Finely chop the red capsicum. Dice the zucchini. Dice the cucumber. Slice the lemon into wedges and juice until you have 1 tbs for 2 people/2 tbs for 4 people. Finely chop the parsley leaves. Slice the fetta into cubes. TIP: You can crumble the fetta to save time if you like! Roughly chop the Kalamata olives.
Rinse the quinoa well. Place the quinoa and the water (check ingredients list for the amount) in a medium saucepan and crumble in the vegetable stock cube. Cover with a lid and bring to the boil. Once boiled, remove the lid and reduce to a medium heat. Simmer, uncovered, for 8-10 minutes, or until the quinoa is tender, has a slight bite and the water has absorbed. Drain any excess water.
While the quinoa is cooking, heat a medium frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the red capsicum and zucchini and cook for 5 minutes, or until softened. Remove the pan from the heat.
In a medium bowl, add the lemon juice, honey, a drizzle of olive oil and the parsley. Season with a pinch of salt and pepper and mix well.
Add the quinoa, red capsicum and zucchini into the bowl with the lemon-parsley dressing and toss to combine.
Divide the Mediterranean quinoa between bowls and top with the cucumber, fetta, Kalamata olives and chargrilled capsicum dip. Sprinkle over the toasted pepitas and serve any remaining lemon wedges on the side