Ingredients for 4 people

  • 2 red peppers (about 400 g)
  • 200 g quinoa
  • 200 g  feta
  • 2 sprigs fresh oregano
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • De Nigris Platinum Label Balsamic Vinegar, to drizzle

For the recipe

Pre-heat grill (or oven to 200 degrees C)

Remove stems and seeds from peppers, and cut into strips. Drizzle peppers with oil, season with salt and pepper, and arrange skin-side-up on grill or baking tray. Grill, (or roast in ovenuntil peppers are soft and the skins are brownedbut not burnt.

Rinse the quinoa in a sieve under cold water, place it in a large saucepan and cover with at least 400 ml of water. Bring to the boil and cook for 2 minutes. Once cooked,  leave it to cool and absorb the water for 15 minutes. 

Place the cooked quinoa and oil in a large bowl and fluff with a forkAdd pepperscrumbled feta and oregano leavesDrizzle with De Nigris Platinum Label Balsamic Vinegar and serve.