Grilled veg­etable & al­mond quinoa salad

Healthy Food Guide (Australia) - - RECIPES -

Makes 4 Cost per serve Hands-on time 15 min Cook­ing time 15 min

veg­e­tar­ian

$3.85 1 ta­ble­spoon olive oil 1 medium brown onion,

chopped 2 cups re­duced-salt veg­etable

stock 1 cup white quinoa, rinsed,

drained 400g Jap pump­kin, thinly

sliced with skin on 1 large red cap­sicum, thickly

sliced 3 medium zuc­chini, thinly

sliced length­ways 1 cup (150g) canned baby beetroot, drained, cut into quar­ters ¹⁄³ cup (40g) roasted al­monds,

chopped ¹⁄³ cup (40g) re­duced-fat

crum­bled 4 cups mixed salad leaves Lemon wedges, to serve

feta, 1 Heat olive oil in a large saucepan over medium heat. Sauté onion for 5 min­utes, or un­til soft. Add stock and quinoa, and bring to the boil. Cover pan and sim­mer for 15–20 min­utes, or un­til liq­uid has ab­sorbed and quinoa is al dente. 2 Mean­while, heat a bar­be­cue hot­plate or grill pan over high heat. Spray pump­kin, cap­sicum and zuc­chini with olive oil. Grill pump­kin, turn­ing once, for 8–10 min­utes or un­til ten­der, adding zuc­chini and cap­sicum half­way through cook­ing time. Re­move

Grilled veg­etable & al­mond quinoa salad

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