Roasted Veggie & Quinoa Salad
Ingredients
- 3 courgettes cut into chunks
- 2 red peppers cored, deseeded and cut into chunks
- 2 red onions cut into wedges
- 1 large aubergine cut into chunks
- 3 garlic cloves peeled
- 3 tablespoons olive oil
- 150 g quinoa
- 2 tablespoons green pesto or sun-dried tomato paste
- 1 tablespoon balsamic vinegar
- 75 g rocket leaves
Instructions
- put all the vegetables and garlic on a large baking sheet and drizzle over the olive oil.
- Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until tender and beginning to char.
- Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain well.
- Whisk together the pesto or tomato paste and balsamic vinegar in a small bowl.
- Place the roasted vegetables, rocket and quinoa in a large serving bowl and stir in the dressing.
- Serve warm.
Notes / Tips / Wine Advice:
For quinoa with salmon & watercress, cook the quinoa as for Roasted veggie & quinoa salad.
Meanwhile, place 2 large pieces of skinless salmon fillet, about 300 g in total, in a nonstick frying pan and cook for 3 minutes on each side until crisp and just cooked through, then flake. Whisk together 200 g light crème fraîche, the grated rind and juice of 1 orange and 1 tablespoon gluten-free wholegrain mustard in a small bowl. Stir the dressing into the quinoa with the flaked salmon and a bunch of chopped watercress. Calories per serving 381Nutritional Information
Calories: 372 kcal