Recipe - Quinoa salad with roasted vegetables (400 kcal)
Quinoa salad with roasted vegetables
Ingredients:
- 1 cup quinoa
- 2 cups of water
- 2 cups mixed vegetables (e.g. broccoli, peppers, zucchini, eggplant, carrots), cut into bite-sized pieces
- 2 tablespoons wheat germ oil
- 1 garlic clove, chopped
- Juice of half a lemon
- Salt and pepper to taste
- A handful of fresh herbs (e.g. parsley or coriander), chopped
3 servings | 30 min | 400 kcal
Preparation:
- Rinse the quinoa thoroughly under cold water to remove any bitterness.
- Bring the water to a boil in a pot and add the rinsed quinoa. Reduce the heat, cover the pot, and simmer for about 15 minutes, until the quinoa is tender and has absorbed the water. Then remove from the heat and let cool.
- Preheat the oven to 200 degrees Celsius. Place the mixed vegetables on a baking sheet, drizzle with wheat germ oil and garlic. Season with salt and pepper, and mix well. Roast the vegetables in the oven for about 20-25 minutes, until softened and lightly browned. Stir occasionally to ensure even cooking.
- In a large bowl, combine the cooled quinoa and roasted vegetables. Squeeze the juice of half a lemon over the quinoa and add the fresh herbs. Stir gently to combine all the ingredients.
- Before serving, toss the quinoa salad with wheat germ oil and season with salt and pepper if desired.