Quinoa and roasted vegetable salad

Quinoa and roasted vegetable salad

Estimated time: 40 minutes · Yield: 4 servings

Allergens: No major allergens in the basic ingredients; check labels as needed. Check package labels and cross-contact risks.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 courgette (zucchini), diced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• 2 tbsp lemon juice
• Salt and black pepper

Method

1. Heat the oven to 200°C and line a tray with oven-safe baking paper, never ordinary plastic.
2. Toss vegetables with oil, paprika and cumin. Roast for 25–30 minutes, turning halfway.
3. Meanwhile, bring quinoa and water to a boil, cover and simmer over low heat for 15–18 minutes until water is absorbed.
4. Turn off the heat, leave covered for 5 minutes and fluff with a fork.
5. Mix with vegetables, add lemon, salt and pepper and serve warm or chilled.

Cooking tip

Avoid crowding the tray so the vegetables brown.