Quinoa with leeks and pepper
From Ready Steady Cook
Ingredients
- 1 tbsp olive oil
- ½ red romero pepper, chopped
- ½ leek, chopped
- 1 garlic clove, chopped
- 100²µ/3½´Ç³ú quinoa, cooked according to packet instructions
- splash double cream
- 55g/2oz goats' cheese
- salt and freshly ground black pepper
- Greek yoghurt, to serve
Method
Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften.
Add the garlic and cook for another minute.
Stir in the cooked quinoa and the cream and heat through.
Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper.
To serve, spoon onto serving plates and add a dollop of Greek yoghurt.
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