Bart's Recipes
Rinse the uncooked quinoa thoroughly under cold running water in a fine sieve to prevent a bitter taste. Let it drain well afterwards. Rinse the fresh parsley, shake the sprigs dry and finely chop the leaves. Cut the roasted zucchini and bell pepper into bite-sized pieces if needed.
Bring a small pan of water to a boil. Add the rinsed quinoa and cook according to the package instructions. Drain the cooked quinoa and let it steam slightly in the sieve or pan and cool a bit, so the base of the salad is not too warm or moist.
Transfer the lukewarm or cooled quinoa to a spacious mixing bowl. Add the pieces of roasted zucchini and bell pepper and mix together. Crumble the goat cheese feta with your hands or a fork directly above the bowl. Gently mix the cheese through so the pieces remain intact and are well distributed throughout the salad.
Divide the mixed quinoa salad over a plate or serving platter. Sprinkle the finely chopped fresh parsley evenly over the dish. Serve immediately or keep it covered to consume at a later time.
