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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Make it gluten free: Use gluten-free stock.
Calories 315 cal
Kilojoules 1320 kJ
Total fat 4 g
Saturated fat 1 g
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