Get Nourished recipes: Pink meat and capsicum for an immune increase
1 yellow capsicum, washed
1 pink capsicum, washed
1/2 cup quinoa, washed
1/2 cup freekeh grain, washed
1 small Spanish onion, peeled and finely sliced
4 sprigs contemporary thyme
2 sprigs contemporary rosemary
2 cups of water for the grains
100g contemporary rocket
2 tbsp pepitas, toasted
2 tbsp feta cheese, crumbled
For the dressing
4 tbsp additional virgin olive oil
3 tbsp chopped contemporary basil
1/2 lemon juiced
1/2 lemon zested
Preheat the grill. Place the capsicums on a baking tray and grill for five minutes on both sides or till the pores and skin is blackened. As soon as blackened, place the capsicum in a bowl and canopy to sweat and funky. Peel off the pores and skin and tear/lower into 2cm strips when cooled.
In a bowl, add the water, quinoa, freekeh, Spanish onion, thyme and rosemary. Convey it to a boil for 5 minutes then flip the warmth all the way down to simmer for 15 to 25 minutes (add extra water if wanted). Stir it round over the last 5 minutes so the grains don’t stick collectively.
In a small bowl or jar, combine all the dressing components collectively.
Serve the dish in a big bowl on a mattress of rocket, grains, slices of capsicum, dressing, toasted pepitas and sprinkle with feta. Or roughly combine all of the components collectively. Scrumptious!!
Tip: With the quinoa or freekeh, all the time style as you might be cooking. They need to be delicate to eat however nonetheless have stored their type.