A delicious recipe by Vicky Foord. 

serves 4 I prep time = 15 minutes I cooking = 40 minutes 

 

Ingredients:  

  • 2 tablespoons Extra Virgin Olive Oil (anti-inflammatory ingredient) 
  • 1 small eggplant, diced 
  • 1 small head of broccoli, cut into florets (anti-inflammatory ingredient) 
  • ½ small head cauliflower, cut into florets 
  • 1 medium red onion, cut into thin wedges 
  • 500g butternut pumpkin, seeded, cut into wedges (anti-inflammatory ingredient) 
  • ½ cup sun-dried tomatoes 
  • 1 ½ cups quinoa 
  • 3 cups water  
  • salt and cracked pepper 
  • crumbled feta, as garnish (optional)  

Method:   

  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with non-stick baking paper. 

  2. Place chopped pumpkin and red onion on baking tray. Drizzle over 1 tablespoon olive oil and roast for 30 minutes or until golden brown. Place eggplant, broccoli and cauliflower on a separate baking tray, drizzle over remaining oil. Bake for 10 - 15 minutes or until golden brown.  

  3. Combine quinoa and 3 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer until water is absorbed, approximately 15 minutes. Remove from heat and let the quinoa steam with the lid on for another 5 minutes. Remove lid, fluff the quinoa with a fork.  

  4. To assemble the salad, add cooked quinoa in a large serving bowl along with the roasted vegetables and sun-dried tomatoes. Toss well to combine. Season with salt and pepper, to taste. Crumble feta on top as garnish. 

 

Nutritional Information  

per serve  

Energy  

 1741kJ  

 (414 cal)  

Total Fat  

11g  

Saturated Fat  

1g 

Carbohydrate  

66g 

Sugar  

18g 

Fibre  

19g 

Sodium  

290mg 

Protein  

12g  

 


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