Ingredients

• 1 tbsp olive oil
• 1/2 red romero pepper, chopped
• 1/2 leek, chopped
• 1 garlic clove, chopped
• 3 1/2 oz quinoa, cooked according to packet instructions
• splash double cream
• 2 oz goats' cheese
• salt and freshly ground black pepper
• greek yogurt

Directions

1. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and saute for 3 minutes til soft.

2. Add the garlic and cook for another minute

3. Stir in the cooked quinoa and the cream and heat through

4. Crumble in the goats’ cheese and season to taste with salt and freshly ground black pepper.

5. To serve, spoon onto serving plates and add a dollar of greek yogurt.

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