Calorie controlled cooking spray
1 medium, finely chopped
1 clove(s), crushed
1 medium, chopped
30 g, trimmed and torn
2 whole, small, cooked and chopped
20 g, finely chopped
Vinegar, All Types
1 tablespoons, red wine
Half Fat Cheddar Cheese
40 g, grated
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the quinoa to pack instructions, then drain and set aside.
- Set a large nonstick pan over a medium heat, mist with cooking spray, then add the onion and cook for 6-8 minutes until soft. Add the garlic clove and cook for another 1 minute, then add in the courgette and kale. Cook for a further 5 minutes, stirring occasionally.
- Put the quinoa and veg in a large bowl, then add the beetroot, walnuts and red wine vinegar and stir to combine. Transfer to a baking dish and scatter over the cheese. Bake for 15-20 minutes until golden, then serve