Mediterannean Quinoa and roasted vegetable salad (adapted recipe
and image from cookieandkate.com)
A BRIGHT AND COLOURFUL SALAD RICH IN PROTEIN
Ingredients (serves 2)
1 cup cooked quinoa
2 small zucchini, diced
1 small yellow squash, diced
1 sweet red bell pepper, diced
½ fennel, diced
3 to 4 tablespoons olive oil, divided
1 clove garlic, pressed or minced
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons pine nuts, toasted
½ pomegranate (seeds)
Roast the vegetables in the olive oil in a large baking pan for c. 20 mins or until tender.
Cook the quinoa following pack instructions (c. 20 mins) – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes.
In a large serving bowl, combine the other ingredients and stir in the quinoa and vegetables. Add in extra olive oil if needed and season. Lastly sprinkle the pomegranate seeds into the dish.