Roasted Veg­etable Salad with Quinoa

Easy Food Special - - LUNCHBOX -


150g quinoa

1 red pep­per

1 large or 2 small cour­gettes

1 small aubergine

2 red onions

2 tbsp ex­tra vir­gin olive oil

1 small pun­net of cherry toma­toes 1 ½ tbsp green pesto

1-2 tsp bal­samic vine­gar

50g Parme­san, finely grated A hand­ful black olives, stoned A large hand­ful of flat-leaf pars­ley, roughly chopped

To serve:

25g Feta Mixed seeds 1 Pre­heat the oven to 200˚C/180˚C fan/gas mark 6.

2 Cook the quinoa ac­cord­ing to the packet in­struc­tions and leave to cool.

3 Cut the pep­per, cour­gette, aubergine and onions into 3-4cm pieces and toss in a roast­ing tray with one ta­ble­spoon of olive oil. Sea­son and roast for about 30 min­utes, turn­ing a few times.

4 Add the toma­toes and re­turn to the oven for 10 min­utes. This is just long enough for the toma­toes to soften but not break down to­tally. Re­move the veg­eta­bles from the oven and leave to cool.

5 Mix to­gether one ta­ble­spoon of olive oil with the pesto and bal­samic vine­gar. Add the pesto to the veg­eta­bles, Parme­san, olives and pars­ley.

6 Toss ev­ery­thing to­gether and serve.

VeG Out

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