Roasted vegetable and quinoa salad
- 1 cup quinoa
- 2 cups water
- 1 zucchini, chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 1 eggplant, chopped
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, chopped
- ¼ cup feta cheese (optional)
- Lemon vinaigrette (olive oil, lemon juice, garlic, salt, and pepper)
- Preheat the oven to 200°C (400°F).
- In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
- On a large baking sheet, toss the chopped vegetables with olive oil, dried oregano, salt, and pepper.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, and fresh basil.
- Drizzle with lemon vinaigrette and toss to combine.
- Sprinkle feta cheese on top if desired.
- Serve immediately and enjoy!
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
