Roasted Mediterranean Vegetables + Quinoa
Quinoa is extremely easy to cook and I often have a bag of it in the fridge, so I can make up a quick healthy meal for dinner or to have as a salad for my lunch. It’s high in protein and contains all the essential amino acids your body needs. In particular, quinoa is high in lysine, an amino acid important for tissue growth and repair.
This salad is delicious warm or cold. It keeps for around 2 days and I often make up a big double batch so I can have it for lunch the next day. It’s delicious topped with a little feta, lemon zest and a light sprinkle of pistachio or pumpkin seed.
2 capsicum, cut into chunks (red and yellow)
500 g pumpkin cut into large chunks
1 red onion, cut into wedges
2 zucchini, cut into chunks
180 g (1 cup / 6oz) quinoa, well rinsed + drained
1 1/2 cups water
small bunch parsely chopped
1 tablespoon pesto
Preheat oven to 200 C.
Combine capsicum, pumpkin, zucchini and red onion with 1 teaspoon olive oil.
Season with ground pepper and a little cinnamon.
Roast for 30 minutes or until pumpkin is tender.
Cook quinoa by combining into a small pot with 2 cups of water, similar to rice. Bring to the boil, turn down the heat to low and cover.
Cook for 15 minutes until tender and water is absorbed.
Remove from the heat and allow to sit for another 10 minutes.
Remove vegetables from the oven and place into a large bowl.
Add the quinoa, lemon zest and a little juice, parsely and pesto.
Mix through lightly until combined.
Spoon into serving bowls and enjoy.
Additions: Top with crumbled feta or ricotta or top with fish for extra protein.
Add extra vegetables such as baby spinach or sauteed kale.
Sprinkle with chopped pistachio nut just before serving.
Nutrition per serve:
Protein: 8.5 g
Total fat: 7 g
Saturated: 1.2 g
Carbs: 27 g
Fiber: 5.8 g
Quinoa is available from most supermarkets and health food stores.