Instructions

1. Cook the quinoa according to the packet instructions, then drain and keep warm.
2. Meanwhile, chop the onion and garlic. Thinly slice the red pepper and cavolo nero.
3. Heat a spoonful of olive oil in a pan and gently sauté the onion for 5 minutes. Add the garlic, chilli flakes and herbs, then cook for another minute. Add the tomatoes and red pepper slices, then (under a lid) cook for 5-8 minutes until the veggies have softened (but are not mushy) over medium heat.
4. Add the cavolo nero slices and a splash of water or fresh lemon juice and steam under cover for 3-5 minutes.
5. Stir in the olives and the drained quinoa. Season with salt & pepper and combine well.
6. Serve with basil leaves and crumbled feta (vegan, if preferred) scattered over the dish.