Colourful quinoa salad
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Time to make:
30 mins, prep 5 mins, cook 25 mins
$3.51 per serve
(at time of publication)
Full ingredients list:
- 1 red onion, thickly sliced
- 2 red capiscums, halved
- 1 yellow capsicum, halved
- 1 punnet cherry tomatoes
- cooking oil spray
- 1 1/2 cups quinoa
- 3 cups salt-reduced vegetable stock
- 3 tablespoons roughly torn basil leaves
- 6 tablespoons light balsamic dressing
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place onion, capsicums and tomatoes into a lightly greased oven-proof dish. Spray with cooking oil and cook for 25 minutes, until edges blacken. Remove tomatoes after 10 minutes and set aside to cool. Cool capsicums in a plastic ziplock bag.
Step 2 Meanwhile, place quinoa and stock into a saucepan. Cover and bring to the boil.
Step 3 Reduce heat and simmer for 12–15 minutes, until stock has been absorbed. Leave for a few minutes before fluffing with a fork.
Step 4 Spoon quinoa into a large serving bowl. Peel capsicum, discard skins and roughly chop. Add to quinoa with tomatoes, onion, basil and dressing. Toss lightly, season with ground black pepper and serve warm.
Quinoa is quite high in protein – this salad has 13g per serve – but you could serve this with grilled chicken.
About this recipe
First published: April 2010