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Gluten Free Summer Salad
With a sweet, nutty flavour, quinoa makes the ideal base for a fresh and colourful Summer salad - just add yummy roast veges.
Ingredients
* 1 red onion, thickly sliced
* 2 red capiscums, halved
* 1 yellow capsicum, halved
* 1 cup cherry tomatoes
* 1 1/2 cups quinoa
* 3 cups vegetable stock (make with 4 teaspoons stock powder)
* 3 tablespoons fresh basil, roughly torn
* 6-7 tablespoons balsamic dressing
Instructions
Step 1. Preheat oven to 200ºC. Place vegetables in a lightly-greased ovenproof dish. Spray with olive oil and cook for 25 minutes until darkened at the edges. Remove tomatoes after 10 minutes cooking. Place capsicum in a bag. Leave to cool slightly.
Step 2. Meanwhile, place quinoa in pan. Pour over stock. Add some fresh herbs, if desired. Cover with a lid and bring to the boil.
Step 3. Reduce heat to a simmer and cook for about 12-15 minutes, until all water has been absorbed. Stand for 5 minutes before fluffing up with a fork.
Step 4. Spoon quinoa into a bowl. Peel capsicum and chop roughly. Add to quinoa with tomatoes, onion, basil and dressing. Toss lightly and serve warm.
*Make it gluten-free. Use gluten-free stock, and check your dressing is a gluten-free variety.
Recipe Information
Portions: 4
Time to make: 40 minutes
Total cost of all ingredients: $11.60 / $2.90 per serve
* Dairy-free
* Diabetes-friendly
* Gluten-free (or can be made gluten-free*)
* High iron
* Low fat
* Low sodium
All recipes courtesy of Healthy Food Guide. For more recipes and great advice head to www.healthyfood.co.nz
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