Roast Vegetable, Fetta and Quinoa Salad

  • Roast Vegetable, Fetta and Quinoa Salad
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Rated 5 out of 5 based on 1 votes

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 cup cubed butternut pumpkin
  • 1 x cubed red capsicum
  • 1 x cubed medium eggplant
  • 1 x sliced red onion
  • 4 sprigs chopped spring onion
  • 250 g cubed danish fetta cheese
  • 1/2 bunch chopped chives
  • 1/2 cup extra virgin olive oil

Method

Quinoa preparation:

In a medium saucepan add quinoa and water. Bring to the boil, then simmer for about 10 minutes. The quinoa is ready when it has absorbed all the liquid. Cool

Vegetables:

Place pumpkin, red capsicum, eggplant, and red onion on baking sheet and bake in moderate over for 45 minutes until caramelised and well roasted. cool to room temperature.

Assembly:

Combine quinoa, vegetables and all other ingredients in bowl.

serve and enjoy

Tip: Quinoa is so healthy and can be substitued for rice.

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