Try this on-trend salad, made with cooked quinoa and roasted vegetables, with luscious British cherry tomatoes and a lively lemon dressing.
SERVES 4
- 250g quinoa (white, red or black – or a combination)
- 2 tsp gluten-free vegetable stock powder (or 1 vegetable stock cube)
- 2 courgettes, cut into chunks
- 1 red and 1 yellow pepper, deseeded and cut into chunks
- 1 red onion, sliced into wedges
- 2 tbsp olive oil
- 16 cherry on the vine tomatoes, halved
- 4 handfuls of young spinach or watercress
- 80g feta cheese
- 2 tsp chia seeds
FOR THE DRESSING
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and freshly ground black pepper
- Preheat the oven to 200C/gas 6.
- Rinse the quinoa in a sieve, then put it into a saucepan with the stock powder or crumbled stock cube. Add double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 20 mins.
- While the quinoa is cooking, put the courgettes, peppers and red onion into a roasting tin, and drizzle with the olive oil. Roast for 20–25 mins, until tender. Remove from the oven and stir through the cherry tomatoes.
- Drain any excess liquid from the quinoa, then mix it through the roasted vegetables with the spinach or watercress.
- For the dressing, whisk together the olive oil and lemon juice. Season to taste with salt and pepper, then drizzle over the salad. Serve sprinkled with crumbled feta cheese and chia seeds