This is a delicious and very easy warm salad, which is great as an accompaniment to fish, chicken, pork or just on it's own!
Prep: 10 minutes
Cooking: 30 minutes
Serves: 2-3 as a side dish
Calories: 175 approx per serve (3 serves)
1/2 cup of uncooked organic Quinoa
1 cup of water
Wash and rinse the quinoa, and place in a tall sided microwave safe dish.
Microwave on high for 10 minutes
Cover and allow to sit for 2-3 minutes
Fluff up with fork
Quinoa is now ready to use... this recipe is for 2-3 people as a side dish, you can easily increase or decrease to suit the amount of people you are feeding by using the same ratio 1 part quinoa to 2 parts water.
Roast Mediterranean Veggies
2 small zucchini
2 eggplant (long thin kind) or 1 small bulb kind
1 red pepper (capsicum)
1 cup baby button mushrooms, or larger 'shrooms
1 wedge of pumpkin (leave the skin on for extra fibre)
1 red onion
1 tsp coconut oil (or Olive Oil)
Cut all of the above into similar sized chunks (leave baby mushrooms whole), toss into a baking paper (parchment) lined tray with the oil, and roast at 170 for about 20 - 30 minutes, until the veggies are cooked.
1/2 fresh lemon
1 clove garlic
Good pinch sea salt flakes
tbsp Olive Oil
Fresh herbs like finely chopped parsley, thyme, oregano, basil (any you have to hand)
mince or finely dice garlic, in a large bowl, add salt, lemon juice and stir with a whisk until salt is dissolved, and Olive Oil... whisk to combine, add herbs.
This is a low oil recipe, but add more if you wish, we like it quite zesty and lemony, but if you want it more traditional vinaigrette the ratio is 4:1 of oil to acid (lemon juice) I don't like that much oil myself, so keep it leaner...
Toss the quinoa and veggies through this, and serve.
Can be made ahead, and will keep for a few days, just do the dressing just prior to serving.