Quinoa Salad with Roasted Vegetables
Fluffy quinoa with oven-roasted capsicum, zucchini and red onion, topped with crumbled feta, fresh herbs and a lemon-olive oil dressing. Great warm or cold — excellent for meal prep.
Prep
10m
Cook
25m
Diff.
Eas
Serves
3
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Ingredients
Egg, white, raw, frozen, pasteurized
1 cup
Peppers, sweet, red, raw
2 capsicums
Squash, summer, green, zucchini, includes skin, raw
2 medium
Lettuce, leaf, red, raw
1 small red onion
Cheese, feta, whole milk, crumbled
crumbled
Oil, olive, extra virgin
3 tablespoons
Lemons, raw, without peel
juice of 1 lemon
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Instructions
Preheat the oven to 200°C. Toss the capsicum, zucchini and red onion with olive oil, salt and pepper. Roast for 20–25 minutes.
Meanwhile, cook the quinoa: rinse well, then simmer in water (2:1 ratio) for 12–15 minutes until tender and the tails have popped. Drain any excess water and fluff with a fork.
Make the dressing: whisk olive oil, lemon juice, a pinch of salt and pepper.
Combine the cooked quinoa and roasted vegetables in a large bowl.
Pour over the dressing and toss well.
Top with crumbled feta and fresh parsley.
Serve warm or at room temperature.
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