Recipe: Roasted Quinoa Salad with Pecorino Sardo

A healthy yet hearty vegetarian main meal, combining Sardinian flavours with a very different sort of carbohydrate, Quinoa.

Ingredients:

Quinoa approx 400G
Vegetable stock approx 300ml

5 x Bay leaves
1 x Aubergine

4 x Tomatoes

200G Mushroom

2 x Peppers

Few cloves garlic

Handful parsley

2 x Spring onions

Cider vinegar qb

Sardinian Extra Virgin Olive Oil qb

Sardinian chilli flakes qb

Fresh rosemary qb

Sun-dried tomatoes

1/2 Cucumber

Mint qb

Sardinian sea salt qb

Black pepper qb

Fresh ginger qb

Semi-matured Pecorino Sardo 200G 

Instructions:

1. Wash quinoa first and roast it in a pan for 5 minutes. When toasted, add water, stock, bay leaves and cook for 15-20 minutes until the liquid has been absorbed. Leave to cool down.

2. Oven cook the aubergine and tomatoes with olive oil and salt. Add the tomato half way to keep texture.

3. Cook mushrooms with parsley, garlic and spring onion for 10 minutes until tender and juicy.

4. Prep a sauce with olive oil, cider vinegar, fresh rosemary (chopped), chilli, cucumber, sun-dried tomatoes (pre- softened), fresh ginger and mint. 

5. Add the sauce to the quinoa and mix all together. Add the roasted aubergine and tomatoes and grate the semi-matured pecorino on top. Mix all together. Add the mushrooms and more shaved pecorino sardo and leave to rest for 15/20 minutes.

6. Enjoy with a glass of Renosu Bianco from our selection of Sardinian wines.

Cook time: 45 minutes
Serves: approx. 4 people