How to cook

1. Process the onions, garlic, carrot and celery in a food processor until finely chopped, about 30 seconds.

2. Heat 4 tablespoons of oil in a sauté pan, and add the finely chopped vegetables. Finely chop the parsley stalks, add them to the pan and cook for 10 minutes on low heat (do not brown). Add salt and pepper to taste. Add the tomato puree, and cook for 2 minutes. Add the bay leaves, chopped tomatoes and 250 ml of water. Bring the sauce to the boil. Lower the heat and simmer the sauce for 25 minutes with the lid on the pan. Add oregano and adjust seasoning if desired.

3. Meanwhile, boil the Quinoa in plenty of salted water for 12 minutes until tender. Pour off the cooking liquid, and drain the Quinoa well in a sieve.

4. Meanwhile, heat 1 tablespoon of oil in a frying pan, add the sweet pepper rings and fry for 5 minutes until golden brown and al dente. 

5. Finely chop the parsley leaves and add them to the bolognese sauce. Divide the Quinoa into 4 deep bowls. Serve the sauce alongside the Quinoa. Arrange the fried sweet pepper rings on top and sprinkle with grated Parmesan cheese if desired.

Vegetable suggestion: serve with a salad of mixed greens, rocket and fresh green herbs, and season with salt, pepper, lemon juice and extra virgin olive oil.

Tip: make the sauce the day before to allow the flavours to develop and become more intense.  i.