| KCAL | PRO | CARB | FAT | FIBER |
| 440.2 | 18.5g | 51g | 18.5g | 10.2g |
Makes 2 |
| Sweet Potato 2, medium |
| Red Quinoa 120g or 4.2oz, dry |
| Water 300ml or 10fl oz |
| Cherry Tomato 10 single |
| Red Onion 1 large |
| Courgette 1 medium |
| Aubergine 1, medium |
| Vegan Feta Cheese 1/2 cup |
| Lemon Juice 4 tbsp |
| Olive oil 3 tsp |
| Garlic 1 clove |
| Mint Leaves 1 tbsp |
| Rosemary 1 tsp |
Method |
| Preheat your oven to 400°F (200°C). |
| Place all the vegetables, roughly chopped in a large roasting pan. Add the rosemary sprigs and scatter the crushed garlic over the vegetables. |
| Drizzle half of the olive oil over the vegetables and toss lightly so that they are well coated. |
| Meanwhile, rinse the quinoa under cold water. Place it in a saucepan with the water. Bring to a boil, then lower the heat to a simmer for about 15–20 minutes, or until the water has been absorbed and the quinoa is tender. |
| While the quinoa and vegetables are cooking, prepare the dressing. Combine the remaining olive oil and lemon juice in a screw-top jar. Shake until well combined. |
| Once the quinoa is cooked, fluff it with a fork and transfer to a large bowl. Add the roasted vegetables to the quinoa. Drizzle the dressing over the quinoa and vegetables, mixing well to combine. |
| Crumble the feta over the top of the salad and sprinkle with a handful of chopped mint leaves. |
This Quinoa and Roasted Vegetable Salad is a nutrient-packed dish perfect for lunch or dinner. Featuring a variety of colorful vegetables, aromatic herbs, and tangy feta, it offers a delicious blend of flavors and textures.
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