Quinoa Salad with Roasted Mediterranean Vegetables
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Servings
- Serves 3-4
Free-from
Gluten/Wheat, Dairy, Nuts, Sugar, SoyaDiet Specific
Low GL/GI, Antioxidant Packed, High FibreDish
- Salads
Difficulty
- Easy
Quinoa is extremely easy to cook and makes a quick healthy meal for dinner or to use as a salad for lunch as it can be eaten hot or cold, It’s high in protein and contains all the essential amino acids your body needs.
Pre-heat your oven to 200C
Chop all your veggies up into chunks, and toss in a bowl with 1tsp Olive oil. Put everything on a baking tray, season with a bit of ground black pepper and cinnamon then pop in the oven for 30 minutes (or until the pumpkin chunks are tender)
To cook the Quinoa, combine into a small bowl with 2 cups of water, (as you would when making rice) bring to the boil, and allow to simmer for 15 minutes until the water has been absorbed, then set to the side to let it cool down
Remove the vegetables from the oven and place into a large bowl.
Add the quinoa, chickpeas, lemon zest and a little juice, parsely and pesto and mix through lightly until combined
2 Red and Yellow Peppers
500g Pumpkin
1 Red Onion
2 Courgettes
1 Small can Chickpeas
180 g (6oz) quinoa, well rinsed and drained
1 1/2 cups water
1 lemon
small bunch parsley chopped
1 tablespoon pesto (always check for nuts)
