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Photo of Roasted vegetable & quinoa salad by WW

Roasted vegetable & quinoa salad

5
Points® value

Meal Items

Beetroot

65 g

Butternut pumpkin

140 g

Red onion

¼ medium

Red capsicum

¼ medium

99% fat-free, plain Greek yoghurt, unsweetened

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.