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.
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