Warm Roasted Vegetables and Quinoa Salad Recipe

This recipe is low in calories, you can eat it as a full meal or a side dish, and it tastes great even after a few days in the fridge (hence great for your weekly meal prep!). It’s one of those recipes that simply requires you to throw the ingredients in the oven and let it slow cook on it’s own. No fuss at all 😉

Serves: 3
Calories: 246 kcal per serving

Ingredients

1 cup Uncooked Superlife Co. White Quinoa, cook it with 2 cups of water in a rice cooker. Alternatively, you can also use 1 Packs of Superlife Co.’s Mushroom Quinoa, cooked as per the packaging directions.
200g Cherry Tomatoes
2 Carrots, peeled and cut into small chunks
2 Bell Peppers, cut into small chunks
3 Garlic Cloves, peeled
1 Small Onion, cut into small chunks
A handful of Parsley, chopped
2 tbsp Olive Oil
The juice of half a lemon
1 tsp Garlic Powder
1 tsp Chili Flakes (if you like it spicy!)
Pinch of Salt/Pepper
Optional: Parmesan Cheese (for topping)

Directions

1. Preheat your oven to 200 degrees celcius.
2. Line an oven tray with baking sheet, then add the carrots, bell peppers, garlic cloves, onion, cherry tomatoes and parsley onto the tray. Sprinkle the garlic powder, chili flakes, salt, pepper and olive oil onto the vegetables and give it a good mix. Make sure the vegetables are well coated with the seasoning, then put the tray in the oven for 45minutes, until the vegetables are nice and tender.
3. Once the vegetables are done roasting, take them out of the oven and add them into a big salad bowl. Into the same salad bowl, add in your cooked Quinoa and the juice of half a lemon. Mix everything well, serve and enjoy 😉 (Feel free to sprinkle on some parmesan cheese onto your warm salad if you’d like!)

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