Quinoa is a powerhouse food that contains a high amount of protein in every serving. Roasted Summer Vegetables and Quinoa Salad is great a main meal or a side and keeps well in the fridge for a few days. Instead of roasting the vegetables, try using the bbq if you have some spare coals the next time you fire it up.

Roasted Summer Vegetables and Quinoa Salad

2 cups water (450ml)
1 cup quinoa (170g)

1 small courgette, halved lengthwise and sliced
1 small aubergine, chopped into 1/2 inch pieces
1 small red, orange or yellow pepper, chopped into 1/2 inch pieces
1 large red onion, sliced into half circles
olive oil
salt and pepper

juice of a lemon
olive oil
salt and pepper
small bunch fresh basil or mixed fresh herbs

  1. Preheat oven to 200C. Prepare vegetables and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 20-25 minutes, or until tender and starting to colour a bit.
  2. Bring water to a boil then add quinoa with a pinch of salt. Reduce heat and cover. Cook for 15-18 minutes or until all of the water has absorbed. Remove from heat, fluff with a fork, cover and let sit for 5 minutes.
  3. In a large bowl, combine roasted vegetables, quinoa, lemon juice, olive oil and mixed herbs. Taste and adjust seasoning, adding more lemon, olive oil, salt or pepper.
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