Monday, 23 May 2011

Slow burn

Apologies for my blogsilence of late - the weather was too sunny, the engagements too inviting, my bed too tempting. And the ginger fox ate my homework. Ho hum.

This zippy little salad went into my lunchbox a whole week ago and I can confirm after much arduous, thorough testing, that it was delicious. Don't be afraid to try this if you're a sensitive soul; the roasting draws out the chilli heat leaving silky, sweet peppers that spread a gentle warmth through your mouth.


3 small onions
6 large, medium hot chilli peppers
¼ cup white or red quinoa
2 tbsp olive oil
1 orange
salt and pepper

1) Slice the onions into 1cm wedges, and toss with the olive oil in a roasting tin. Pop into the oven for 15 minutes at 400f/200c/gas mark 6. Meanwhile, halve and deseed the chillies, then add to the onions and cook for a further 20 minutes. Check to make sure they don't catch too much - it's nice to have a few blackened edges but only a few.

2) Boil the quinoa in lightly salted water for 12-15 minutes, until al dente, then drain and stir through the roasted vegetables. Season with plenty of freshly ground black pepper, and a little salt. Squeeze over the juice of the orange just before serving.

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