Step 1 – Preheat oven to 150°c
Step 2 – Cook the quinoa for 12 to 15 minutes until tender, drain and rinse in cold water and set aside
Step 3 – Mix the cucumber, vinegar, rum and red pepper paste and let macerate for 10 minutes.
Step 4 – Bake the onions for 5 minutes and add the zucchini, season with salt and pepper and continue cooking for 5 to 8 minutes or until the zucchini starts to brown.
Step 5 – Add quinoa and roasted vegetables to cucumbers, adjust seasoning and garnish with cilantro.

Chef’s Tip: This dish would be a great accompaniment to our Maple Syrup Chicken recipe