You may have noticed – and I’m sure I’ve said it before – but my default midweek dinner starts with pasta. Any time I can’t think what to make… my eyes just wander on up to the jars of pasta on the shelf. I can’t help myself!
So I bought myself this here skillet. Goes on the hob or in the oven. I felt like it was the sort of cookware that would inspire me to just throw together a bunch of yummy grains and veggies and whatever and it would always be delicious.
And so far, so good on that front!
It may have to do with my eternal stash of yummy ingredients that I buy but can’t ever seem to keep up with! This gives me an easy way to clean out the fridge that isn’t pasta for a change.
So today’s dish combines a bunch of Mediterranean flavors. Roasted peppers and red onion, white beans, olives, lemon, basil… and melty feta cheese! With the texture and bulk of quinoa to fill you up.
I used to think I didn’t like quinoa- it can be a little boring? This will cure the quinoa hater in your life!
- 2 red and/or yellow peppers, sliced
- 1 large red onion, sliced
- 1 and ½ cups (300g) quinoa (uncooked)
- 1 400g / 14oz can of cannelini beans (or other white beans)
- 1 cup of green olives
- Juice of 1 lemon
- A few handfuls of basil, torn
- 200g / 7oz feta cheese, chopped into small cubes
- Salt and pepper
- Olive oil
- Pre-heat the oven to 200C / 390F.
- Coat the bottom of a large skillet with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.
- Place in the oven for 25-30 minutes, until roasted.
- Meanwhile, cook the quinoa according to package instructions. (I used a rice cooker for maximum laziness!)
- Once the peppers and onion are roasted, remove from the oven and add the quinoa, cannelini beans, olives, lemon juice and torn basil. Grind in some extra salt and pepper if you like.
- Finally, add the cubed feta. You can either mix it through, add it on top, or a bit of both.
- Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.
- Grill on high heat for a few minutes to brown the feta, if desired.