- Serves: 6
- Preparation: 10 minutes
- Cooks In: 30 minutes
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Ingredients
450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste
Method
1
Cook quinoa according to package instructions.
2
Preheat the oven to 180°C fan-forced.
3
Place the vegetables on a large baking tray, spray with olive oil, toss in salt and pepper. Roast for 30 minutes or until the vegetables are tender.
4
Add the dressing ingredients to a screw top jar and shake well to combine.
5
Add the cooked quinoa to a large bowl along with the roasted vegetables. Pour over the dressing and toss to combine.
Ingredients
450 g Swiss brown mushrooms, quartered
¾ cup raw quinoa
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, chopped
1 bunch asparagus, chopped
olive oil spray
salt + pepper
Garlicky lemon vinaigrette
¼ cup lemon juice
1 tbsp white wine vinegar
2 tbsp olive oil
1 clove garlic, minced
salt + pepper, to taste
