Warm vegetable quinoa salad

Ingredients
Serves 4

1 red pepper, deseeded and halved
1 yellow pepper, deseeded and halved
1 courgette, trimmed and finely sliced
1 small red onion, peeled and finely sliced
60g quinoa grains
2 tbsp pine nuts
4 sprigs fresh thyme
2 sprigs fresh rosemary
100g fresh rocket
3 tbsp chopped fresh basil
4 lemon wedges

Method

Preheat oven to 200°C/Gas 6.

Place the peppers cut side up on an ovenproof baking dish and scatter the courgette and red onion over the top. Place in the oven and roast for 15 minutes.

Meanwhile, rinse and drain the quinoa and add to a medium-sized pan of boiling water, along with the thyme and rosemary. Cook for 8-10 minutes. Drain and put aside.

Scatter 1 tablespoon of the pine nuts over the peppers and cook for a further 5-10 minutes.

Remove the baking dish from the oven and spoon the quinoa into the pepper halves.

Scatter with rocket, fresh basil and the remaining pine nuts and arrange the lemon wedges (for squeezing) on the top. Serve immediately.