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
Total cost: $11.60 / $2.90 per serve
(at time of publication)
Ingredients
- 1 red onion, thickly sliced
- 2 red capiscums, halved
- 1 yellow capsicum, halved
- 1 cup cherry tomatoes
- oil spray
- 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)
Instructions
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)
Kilojoules 1320kJ
Calories 315cal
Protein 14g
Total fat 4g
–Saturated fat 1g
Carbohydrates 60g
–Sugars 15g
Dietary fibre 4g
Sodium 20mg
Calcium 60mg
Iron 6mg
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.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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