Make the most of summer vegetables with this delicious salad. With the addition of popular quinoa (keen-wah) and Eta Lite & Free French Dressing you can create a café-style salad with ease.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red capsicum
1 red onion
½ cup quinoa
250 ml bottle Eta Lite & Free French Dressing
Add To Shopping List
How do I make it ?
Preheat oven to 200°C. Thickly slice courgettes. De-seed and cut the capsicum into 1cm pieces, cut the onion into wedges. Cut eggplant into 1cm pieces. Place in a roasting tray and toss through 2 Tbsp of olive oil. Roast for 20 minutes or until vegetables are tender.
While vegetables are roasting cook the quinoa. Add to a pot of lightly salted boiling water and cook for 8-9 minutes. Drain and rinse through cold water. Drain thoroughly. Put into a large bowl.
Toss ¼-⅓ cup Eta Lite & Free French Dressing through the roasted vegetables while they are still warm. Cool. Add to cooked quinoa and carefully mix through adding a liitle more dressing if wished. Transfer to a serving platter. Garnish with fresh basil leaves.