Quinoa and Roasted Red Pepper Salad

Ingredients

• 2 red peppers
• 1 cup quinoa
• 50 gr radish, thinly sliced
• 3 spring onions, thinly sliced
• Parsley, chopped
• Coriander, chopped
• 10 gr toasted pine nuts

Dressing:

• 1 tbsp sesame oil
• 2 tbsp mirin
• juice of half a lemon
• 2 tbsp soy sauce
• Squeeze of agave or honey
• 1 tsp mustard

Method

1. Preheat the oven (grill only) at 200°C.
2. Place the peppers on a baking tray and in the over. Cook for about 30 minutes, turning a couple of times, until black all over.
3. Leave to cool and then peel them.
4. Slice the pepper making sure that you discard the seeds, but keep the juice that will build up on your tray or chopping board.
5. While the pepper are cooking, wash the quinoa under cold water then cook according to packet instructions.
6. Once ready, mix all the salad ingredients in a bowl.
7. In a glass or small bowl, mix well all the dressing ingredients and pour the mixture on the salad just before eating.