Capsicum
Zucchini
3 tbsp olive oil
1/2 tsp cumin powder
1 tsp paprika
1 tsp dried chilli flakes (or to taste)
1/4 C quinoa
1/4 C coarse burghul (or couscous)
1 C boiling water (or water mixed with stock)
3 tbsp balsamic vinegar
1/2 a bunch of curly leaf parsley
Remove seeds and slice capsicum into strips. Slice the zucchini. Toss the vegetables with olive oil and spices. Add the tossed vegetables to a hot, heavy pan and allow the vegetables to begin to caramelise. In the meantime, toss the quinoa & burghul(or couscous) into a small saucepan and top with the water or stock. Bring it to a boil then reduce the heat to a simmer, stirring occasionally, until all the water is dissolved and the grains are cooked. Combine the cooked veges and the cooked grains in a bowl. Dress with balsamic vinegar and sprinkle chopped parsley on top to finish.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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