Get Nourished recipes: Pink meat and capsicum for an immune increase

Substances

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

Methodology

Step 1. 

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.

Step 2.

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.

Step 3.

In a small bowl or jar, combine all the dressing components collectively. 

Step 4.

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.