Roasted Vegetable Quinoa Salad Cup

    Roasted Vegetable Quinoa Salad Cup

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    About this recipe: Quinoa is a healthy low GI grain. This is a great light lunch especially to take to work or uni. I chop the capsicums and mix them up with quinoa (rather than leave them in halves) if I'm packing them as a lunch.

    Serves: 4 

    • 1 yellow capsicum, halved and seeded
    • 1 red capsicum, halved and seeded
    • 1 zucchini, trimmed and finely sliced
    • 1 small red onion, peeled and finely sliced
    • 60 g quiona grains
    • 4 sprigs fresh thyme
    • 2 sprigs fresh rosemary
    • 100g fresh rocket
    • 3 tbsp chopped fresh basil
    • 2 tbsp pine nuts
    • 4 lemon wedges

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat the oven to around 200 degrees C. Place the capsicum on a baking dish cut side up and layer the zucchinis and red onions in the halves. Roast for 15 minutes.
    2. Meanwhile, rinse and drain the quinoa and add to a medium sized pot of boiling water, along with the thyme and rosemary.
    3. Boil the quinoa to 10-15 minutes, or until the grain splits and you can see the germ. Drain and put aside.
    4. Scatter 1 tablespoon of the pine nuts inside the capsicums and cook for another 10-15 minutes. Keep an eye on it, because the pine nuts can brown up very quickly.
    5. Remove the baking dish with the capsicums from the oven and spoon the quinoa into each half.
    6. Scatter with rocket, fresh basil and remains of the pine nuts and arrange lemon wedges for squeezing.

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