Eat a rainbow of colours with a quinoa salad combining the flavour of fennel, red onion and the goodness of baby spinach, yellow capsicum and zucchini.
The ingredient of Roast Vegetable And Quinoa Salad
- 2 baby fennel quartered
- 1 large zucchini halved thinly sliced
- 1 medium red onion cut into thin wedges
- 1 yellow capsicum cut into 3cm pieces
- 250g cherry tomatoes
- 2 garlic cloves thinly sliced
- 2 tablespoons olive oil
- 1 cup quinoa rinsed
- 1 teaspoon ground cumin
- 150g baby spinach
- 1 4 cup red wine vinegar
The Instruction of roast vegetable and quinoa salad
- preheat oven to 200c 180c fan forced lightly grease a large baking tray place fennel zucchini onion capsicum tomatoes and garlic on prepared tray drizzle with oil toss to combine
- roast for 20 to 25 minutes or until vegetables are tender remove from oven
- meanwhile bring 2 cups cold water to the boil in a saucepan over high heat add quinoa and cumin reduce heat to low simmer covered for 10 to 12 minutes or until water has been absorbed and quinoa is tender
- place quinoa in a large bowl add roasted vegetable mixture and spinach toss gently to combine drizzle salad with vinegar season with salt and pepper toss gently to combine serve
Nutritions of Roast Vegetable And Quinoa Salad
calories: 310 939 caloriescalories: 12 3 grams fat
calories: 1 6 grams saturated fat
calories: 35 2 grams carbohydrates
calories: n a
calories: n a
calories: 9 5 grams protein
calories: n a
calories: 120 milligrams sodium
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calories: nutritioninformation