Roasted vegetables with quinoa salad

Roasted vegetables with quinoa salad

By
From
Heart Disease
Serves
1-2

A gorgeous dish that is both filling and light, as well as nutrient packed.

Ingredients

Quantity Ingredient
1 large courgette, sliced
1 large red pepper, sliced
1 large red onion, halved, then sliced
drizzle olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
low-sodium salt
freshly ground black pepper
150g quinoa
a few sprigs parsley, leaves stripped
1 teaspoon capers, drained and rinsed

Method

  1. Preheat the oven to 200°C.
  2. Place the sliced vegetables in a roasting tin with the oil and mix well. Add the garlic powder, smoked paprika, a little low-sodium salt and pepper and mix again. Roast at the top of the hot oven for about 35 minutes, stirring occasionally so the edges don’t catch.
  3. Tip the quinoa into a saucepan and cover with boiling water. Simmer for about 20 minutes, until the grains have softened and what looks like a small ‘tail’ has appeared on the side of each. Drain.
  4. Finely chop the parsley and capers together and mix with the cooked quinoa.
  5. Add the roasted vegetables. Ready to serve.

Note

  • Good source of beta carotene, flavonoids and ajoene, as well as being low GI.
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