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Photo of Warm grilled vegetable and quinoa salad by WW

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.

Notes

TIP: If you don’t have white balsamic vinegar, use white wine or apple cider vinegar for a similar flavour.

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