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Quinoa and Roasted Vegetable Salad

Quinoa and Roasted Vegetable Salad

 

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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