Quinoa & roasted veg salad
5
Points®
Total time: 2 hr 5 min • Prep: 30 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
Roasting the vegetables for the salad really intensifies their flavour.If you can’t find tricolour quinoa, just use the regular variety
Ingredients
Beetroot
2 individual, small, scrubbed
Sweet potato, raw
300 g, peeled and cut into chunks
Red onion
1 small, cut into thin wedges
Calorie controlled cooking spray
4 spray(s)
Broccoli, raw
300 g, cut into florets
Vegetable stock cube
1 cube(s), made with 500ml hot water
Quinoa (tricolour), dry
200 g
Parsley, fresh
2 tablespoon(s), chopped
Lemon Juice, Fresh
30 ml
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the beetroot on a large sheet of foil and wrap to enclose. Bake for 1 hour or until tender. When cool enough to handle, peel the beetroot and cut into thin wedges.
2
While the beetroot is cooling, line a large baking tray with baking paper. Spread the sweet potato and onion on the tray and mist with cooking spray. Bake for 20 minutes. Mist the broccoli with cooking spray, add to the tray and bake for a further 15 minutes or until tender.
3
Meanwhile, put the quinoa and stock in a saucepan over a high heat. Bring to the boil. Reduce heat and simmer, covered for 15-20 minutes or until the liquid is absorbed and the quinoa is tender and translucent. Transfer to a bowl and leave to cool for 5 minutes.
4
Combine the quinoa with the beetroot, sweet potato, onion and broccoli in a large bowl. Add the lemon juice and season with salt and pepper. Add the parsley and gently toss to combine, then serve.
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