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.

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.