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.
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