Cilantro Lime Quinoa Salad

Preheat oven to 350 degrees F and put the peppers in a small roasting tin. Drizzle with a little olive oil and season with salt and pepper. Roast the peppers for about 25-25 minutes. Remove from oven and de seed the peppers. Roughly chop and set aside.

Meanwhile, in a medium skillet set over high heat, fry the dry quinoa for a few minutes. Toss the pan several times. Remove and set aside. In the same skillet, add the remaining olive oil, onion and garlic. Cook for about 5-8 minutes or until it is softened and lightly golden brown. Now add the quinoa and all the stock. Give a quick stir, reduce heat to low, cover and leave to cook. This will probably take about 20 minutes. Check it every so often. You want all the liquid absorbed like with rice or couscous. Give a taste towards the end of the cooking time and see if the grain is tender and cooked. If not, add a little more stock. Once it is cooked, remove from and fluff it up with a fork. Add in the lime juice, lime zest, cilantro, peppers and spring onions. Give a quick toss and serve straight away or keep serve later at room temperate.