Oven-baked quinoa
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Quinoa, Dry
200 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
1 clove(s)
Courgette
1 medium
Kale, raw
30 g
Beetroot
2 individual, small
Walnut Halves
20 g
Vinegar, All Types
1 tablespoon(s)
Half fat Cheddar cheese
40 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the quinoa to pack instructions, then drain and set aside.
2
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.
3
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
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