I love Quinoa, and what better way to have it than with roasted vegetables! A great combination. Enjoy!
Ingredients
2 Cauliflower – cut into bite size pieces
5 peppers – red, yellow, orange or green – cut into 2.5 cm square pieces
2 red Onions – cut in half then each half cut into 3 wedges
1 cup Quinoa
1 extra large bunch of Chives – finely chopped
1 bunch Coriander – finely chopped
1 small block feta cheese – cut into 1cm square pieces
Approx 30 olives
85g pecan nuts – broken into smaller pieces
Extra Virgin Olive Oil
Rock Salt
Cracked Pepper
DRESSING
Juice of 3 Limes or 6-7 Tbs
2 Tbs Extra Virgin Olive Oil
3 Tbs Honey – runny
Instructions
Pre heat the oven to 190 degrees Celsius.
Toss the veg with olive oil and salt & pepper. Lay flat on 2 non stick baking trays and bake for 20min.
Lower heat to 160 degrees and bake for a further 25min.
Spread the pecans on a non stick oven tray and bake for 10 min 160 degrees Celsius.
Allow veg to cool.
Meanwhile, bring 2 cups of salted water to boil.
Add the quinoa, bring to boil, then simmer for approx 12 minutes or until was has been completely absorbed by the quinoa. Keep a close eye so not to burn the quinoa. Stirring occasionally.
Remove from heat covered, and allow to sit for a few minutes
Spread out onto a flat tray using a fork to remove and separate. This speeds up the cooling process.
Combine all ingredients in a large mixing bowl.
Pour over the dressing and combine well.
Enjoy!!