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barbecued veg, quinoa and feta salad

Anna's barbecued veg, quinoa and feta salad

3
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Easy

Ingredients

Red capsicum

1 medium, cut into thick slices

Yellow capsicum

1 medium, cut into thick slices

Orange capsicum

1 medium, cut into thick slices

Zucchini

4 small, baby variety, cut into thick wedges lengthwise

Eggplant

4 small, baby variety, cut into thick wedges lengthwise

Butternut pumpkin

500 g, (½ whole), cut into 1cm thick batons

Garlic infused extra virgin olive oil

1 tbs

Dried herbs

1 tbs, mixed variety

Cooked quinoa

2 cup(s), (400g)

Fresh flat-leaf parsley

1 cup(s), chopped

Red wine vinegar

1 tbs

Reduced fat feta cheese

30 g, Greek variety, crumbled

Instructions

  1. Combine capsicums, zucchini, eggplant and pumpkin in a shallow dish. Add oil and dried herbs and season with salt and pepper. Toss until well combined.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook vegetables, turning, for 5–7 minutes or until golden and tender.
  3. Combine quinoa, grilled vegetables and parsley in a large bowl. Drizzle with vinegar and season with salt and pepper. Gently toss to combine. Serve sprinkled with feta.