Roasted Veggie Salad

Roasted Veggie Salad


7 people made this

About this recipe: Great, easy, healthy dish for lunch or even as a starter.


Serves: 2 

  • 1 yellow bell pepper, deseeded and halved
  • 1 red bell pepper, desseded and halved
  • 1 turai, finely sliced
  • 1 small red onion, finely sliced
  • 60g quiona grains
  • 4 sprigs fresh thyme
  • 2 sprigns fresh rosemary
  • 100 fresh rocket
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons pine nuts
  • 4 lemon wedges

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat the oven to around 200 C. Place the bell peppers on a baking dish cut side up and sprinkle the turai and red onions over the top. Roast for 15 minutes.
  2. Meanwhile, rinse and drain the quinoa and add to a medium sized pot of boiling water, along with the thyme and rosemary.
  3. Boil the quinoa to 10 to 15 minutes, or until the grain splits and you can see the germ. Drain and put aside.
  4. Scatter 1 tablespoon of the pine nuts over the peppers and roast for another 10 to 15 minutes. Keep an eye on it, because the nuts can really brown.
  5. Remove the baking dish with the peppers from the oven and spoon the quinoa into the empty pepper halves.
  6. Scatter with rocket, fresh basil and remains of the pine nuts and arrange lemon wedges for squeezing.

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