Capsicum Quinoa Salad
This capsicum, zucchini, rocket and quinoa salad is a great light lunch especially to take to work or uni.
Ingredients
Serves: 4
- 1 yellow capsicum, seeded and halved
- 1 red capsicum, seeded and halved
- 1 zucchini, trimmed and finely sliced
- 1 small red onion, peeled and finely sliced
- 60g quiona grains
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 100g fresh rocket
- 3 tablespoons chopped fresh basil
- 2 tablespoons pine nuts
- 4 lemon wedges
Directions
Preparation:5min ›
Cook:20min ›
Ready in:25min
- Preheat the oven to 200 degrees C. Place the capsicum on a baking dish cut side up and sprinkle the zucchini and red onion in the halves. Roast for 15 minutes.
- Meanwhile, rinse and drain the quinoa and add to a medium sized pot of boiling water, along with the thyme and rosemary.
- Boil the quinoa to 10-15 minutes, or until the grain splits and you can see the germ. Drain and put aside.
- Scatter 1 tablespoon of the pine nuts over the capsicums and cook for another 10-15 minutes. Keep an eye on it, because the pine nuts can brown up very quickly.
- Remove the baking dish with the capsicums from the oven and spoon the quinoa into each half.
- Scatter with rocket, fresh basil and remains of the pine nuts and arrange lemon wedges for squeezing.
Watch a video of it being made…
Roasted Vegetable Quinoa Salad
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (4)
Something else. Great recipe really tasty! Matt - 22 Jun 2011 (Review from Allrecipes UK & Ireland)
Loved it all, my first time having quinoa (I regularly use this same recipe but with cous cous) as a healthy alternative and I think I'll have to work with it. It was just like tasteless boiled rice, the herbs helped but maybe garlic and then seasoning at the end? As a whole it was yummy! Thanks for the recipe - 07 Mar 2011 (Review from Allrecipes UK & Ireland)
Used different ingredients. Lightly spray the veg in olive oil before baking, this will stop them being so bland. I added mushrooms into the mix at the point where the pine nuts go in. - 07 Mar 2011 (Review from Allrecipes UK & Ireland)