Red quinoa salad with sweet and sour capsicum

SERVES 6 PREP AND COOK TIME 45 MINUTES

2 medium red onions (340g), cut into thin wedges

3 small mixed capsicums (450g), cut into thirds

⅓ cup (80ml) extra virgin olive oil

2 cloves garlic, sliced 2 tablespoons fresh lemon thyme leaves

¼ cup (40g) golden sultanas

¼ cup (60ml) red wine vinegar

¼ cup (90g) honey

1 cup (200g) red quinoa

½ cup (50g) coarsely chopped roasted walnuts

100g Danish fetta, crumbled

½ cup fresh mint leaves

Preheat oven to 220°C (200°C fan-forced). Line an oven tray with baking paper.

Place onion and capsicum on tray; drizzle with half the oil. Sprinkle with garlic and thyme; season. Roast vegetables for 30 minutes or until tender and golden. Transfer to a bowl, add sultanas, vinegar and honey; toss to combine.

3 Meanwhile, place quinoa and 2 cups (500ml) water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until quinoa is tender. Fluff quinoa with a fork.

4 Add quinoa and remaining oil to capsicum mixture; toss gently to combine. Season to taste. Serve warm or at room temperature, topped with walnuts, fetta and mint.

Not suitable to freeze. Quinoa suitable to microwave. Do-ahead

Sweet and sour capsicum mixture can be made a day ahead and refrigerated; reheat gently before serving.