Roasted vegetable quinoa salad

This low cost vegetarian roasted vegetable quinoa salad is packed full of flavour and is a perfect side-dish for a weeknight dinner or a beautiful addition to a special occasion meal.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

1 red onion, thickly sliced

2 red capiscums, halved

1 yellow capsicum, halved

1 cup cherry tomatoes

spray oil

1 ½ cups quinoa

3 cups vegetable stock (make with 3 teaspoons stock powder)

3 tablespoons fresh basil, roughly torn

6 tablespoons balsamic dressing (make a dressing using 3 parts balsamic to 1 part olive oil)

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Instructions

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1 Preheat oven to 200ºC. Place vegetables in a lightly greased ovenproof dish. Spray with oil and cook in oven. Remove tomatoes after 10 minutes, cook other vegetables for 25 minutes or until darkened at the edges. Remove from oven and place capsicums in a bag. Leave to cool slightly.

2 Meanwhile, place quinoa in saucepan. Pour over stock and add some fresh herbs, if preferred. Cover with a lid and bring to the boil.

3 Reduce heat to a simmer and cook for about 12-15 minutes until all water has been absorbed. Stand for 5 minutes before fluffing up with a fork.

4 Spoon quinoa into a bowl. Peel capsicum and chop roughly. Add to quinoa with roasted tomatoes, roasted onion, basil and dressing. Toss lightly and serve warm.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 315 cal

Kilojoules 1320 kJ

Protein 14 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 60 g

Sugar 15 g

Dietary fibre 4 g

Sodium 20 mg

Calcium 60 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.