Warm grilled vegetable and quinoa salad
¾ cup(s), (150g)
2 small, quartered, fronds reserved
Pumpkin, butternut, raw
400 g, peeled, cut into 5mm thick slices
1 small, cut into 3cm pieces
1 large, cut into 4cm pieces
1 large, thickly sliced diagonally
1 tsp, finely grated
1 tbs, white
Fresh flat-leaf parsley
75 g, crumbled
- 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.
- 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.
- 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.