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Photo of Roasted vegetable & quinoa salad by WW

Roasted vegetable & quinoa salad

8
7
1
SmartPoints® value per serving

Meal Items

beetroot

65 g

pumpkin, butternut, raw

140 g

red onion

¼ medium

red capsicum

¼ medium

99% fat-free plain Greek yoghurt

¼ cup(s), (60g)

garlic

¼ clove(s)

lemon juice

1 tsp

cooked quinoa

1 cup(s), (185g)

rocket

30 g

oil spray

1 x 3 second spray(s)

Notes

Preheat oven to 180°C or 160°C fan-forced. Lightly spray 65g beetroot (cut into wedges), 140g pumpkin (cut into wedges), ¼ red onion (cut into wedges) and ¼ red capsicum (cut into wedges) with olive oil. Bake on a baking tray for 40 minutes or until tender. Combine ¼ cup no-fat Greek-style yoghurt, ¼ garlic clove (crushed) and 1 tsp lemon juice in a bowl. Combine roasted vegetables, 1 cup cooked quinoa and 30g rocket leaves in a bowl. Serve drizzled with yoghurt dressing.

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