Roast Veggie Quinoa Salad
Ingredients
1 large red pepper sliced into chunks
1 large red onion sliced
8 cherry tomatoes red and yellow
1 courgette sliced
1 Tbs olive oil
1 pack Wholegrain Mediterranean Quinola
A handful of black pitted olives sliced
Basil leaves to garnish
Goats cheese
PREPARATION
Chop vegetables and place on a baking tray, drizzle with olive oil and roast for 15 minutes in an oven preheated to 180˚ C. Alternatively, cook the vegetables in a pan.
Once cooked, pop the veggies in a large bowl.
Empty the Quinola pack into the bowl and mix.
Dish up your salad into your reusable lunch containers, and if you're feeling fancy, top with sliced olives, fresh basil and a splash of olive oil - sorted!
Optional: Slice the goats cheese and place it under the grill for a couple of minutes, then place it on top of your salad to serve.
Once cooked, pop the veggies in a large bowl.
Empty the Quinola pack into the bowl and mix.
Dish up your salad into your reusable lunch containers, and if you're feeling fancy, top with sliced olives, fresh basil and a splash of olive oil - sorted!
Optional: Slice the goats cheese and place it under the grill for a couple of minutes, then place it on top of your salad to serve.
Share 
LEAVE A REVIEW
Submit your review | |
Quinola | Making Eating Right, Easy
Average rating: 0 reviews
WHERE TO
BUY QUINOA?
For a monthly quinoa-based recipe idea sign up to our newsletter.