roasted veggie and quinoa salad
Preparation time 5 minutes, Cooking time 20–25 minutes
3 courgettes, cut into chunks
2 red peppers, cored, deseeded and cut into chunks
2 red onions, cut into wedges
1 large aubergine, cut into chunks
3 garlic cloves, peeled
3 tablespoons olive oil
150 g (5 oz) quinoa
2 tablespoons green pesto or sun-dried tomato paste
1 tablespoon balsamic vinegar
75 g (3 oz) rocket leaves
Put all the vegetables and garlic on a large baking sheet and drizzle over the olive oil. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes until tender and beginning to char.
Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain well.
Whisk together the pesto or tomato paste and balsamic vinegar in a small bowl. Place the roasted vegetables, rocket and quinoa in a large serving bowl and stir in the dressing. Serve warm.
For quinoa with salmon & watercress, cook the quinoa as for Roasted veggie & quinoa salad. Meanwhile, place 2 large pieces of skinless salmon fillet, about 300g (10 oz) in total, in a nonstick frying pan and cook for 3 minutes on each side until crisp and just cooked through, then flake. Whisk together 200 g (7 oz) light crème fraîche, the grated rind and juice of 1 orange and 1 tablespoon gluten-free wholegrain mustard in a small bowl. Stir the dressing into the quinoa with the flaked salmon and a bunch of chopped watercress. Calories per serving 381
|roasted veggie and quinoa salad|