Tricolour Quinoa Salad

Quinoa is a great substitute for rice and is perfect for adding extra fibre, protein, vitamins, and minerals into your meals. Plus, it has a low GI index, so it is a great option for people with blood sugar issues!

Try this recipe for a Tricolour Quinoa Salad with Roasted Vegetables for a delicious and nutritious dish!

Rinse the quinoa through a colander. Add tricolour quinoa to a medium saucepan with 1 cup of water. Bring the mixture to a boil and then reduce the heat and simmer gently. Simmer for approximately 10-15 minutes or until the water has been absorbed. Remove the saucepan from heat and cover with a lid. Let quinoa steam for about 3-5 minutes. Remove the lid and use a fork to fluff up the quinoa. Set aside for assembly.

Heat the oven to 200°C. Line a baking sheet with paper.

Cut the eggplant into 2-3 cm cubes. Brush eggplant with 1 tbsp of olive oil and season with salt. Roast eggplant in the oven for approximately 25-30 minutes until golden and soft. Remove from the baking sheet from the oven to cool.

Cut capsicum and season with ⅓ tbsp (1 tsp) of olive oil and pinch of salt and pepper to taste. Roast for approximately 25-30 minutes until the skin is charred and soft. Remove from the baking sheet from the oven to cool.

Wash rocket leaves and give it a shake to remove excess water.

Wash and roughly chop parsley.

Thinly cut spring onions into round slices.

Over medium-low heat, dry roast pine nuts in a medium fry pan until golden brown.

In a large mixing bowl, combine rocket, tricolour quinoa, roasted eggplant, roasted capsicum, spring onions, parsley and pine nuts together.

Drizzle with your choice of dressing and toss so the mixture is thoroughly combined.

Serve and enjoy!