Warm grilled vegetable and quinoa salad
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Chargrilled vegies with an orange zest, balsamic vinegar and wholegrain mustard dressing makes a simple tasty vego dinner idea.
Ingredients
Quinoa
¾ cup(s), (150g)
Fennel
2 small, quartered, fronds reserved
Butternut pumpkin
400 g, peeled, cut into 5mm thick slices
Eggplant
1 small, cut into 3cm pieces
Red capsicum
1 large, cut into 4cm pieces
Zucchini
1 large, thickly sliced diagonally
Olive oil
1½ tbs
Orange rind
1 tsp, finely grated
No added sugar orange juice
2 tbs
Balsamic vinegar
1 tbs, white
Whole grain mustard
1 tsp
Fresh flat-leaf parsley
1 cup(s)
Soft goat's cheese
75 g, crumbled
Instructions
1
Place quinoa and 1½ cups (375ml) cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 12-15 minutes or until liquid is absorbed and quinoa is tender and translucent. Transfer to a large bowl. Cool for 5 minutes.
2
Meanwhile, place fennel, pumpkin, eggplant, capsicum and zucchini in a large bowl. Add 1 tablespoon oil and toss to combine. Season with salt and pepper. Preheat a barbecue or chargrill on medium-high. Cook vegetables, in 3 batches, turning, for 5-7 minutes or until lightly charred and tender. Transfer to a tray and cover to keep warm.
3
Whisk orange rind and juice, vinegar, mustard and remaining oil in a small bowl until combined. Season with salt and pepper. Add vegetables, parsley, reserved fennel fronds and dressing to quinoa. Toss gently to combine. Top salad with goat’s cheese.
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