Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 medium red onion, peeled and chopped into wedges
- 3 cloves garlic, whole
- 2 large sweet potatoes, peeled and diced
- 2 large beetroot, peeled and diced
- 1 large eggplant, diced
- 1tablespoons garam masala
- 250grams quinoa, ready cooked
- 100grams pomegranate seeds
- 1 large orange, juice and zest
- 2tablespoons honey, fresh, chopped
- 1/2 bunch coriander, fresh, chopped
Nutrition per serving
2410kJ / 575Cal
2410 Kilojoules or 575 Calories
28% of daily energy intake*
Protein
14.7grams
Fat
13.7grams
Carbs
96.5grams
Sugars
32.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This roasted veggie and quinoa salad is filling enough for dinner but also works well served cold for packed lunches and picnics.
Method
Step 1 of 2
Pre-heat the oven to 200°C. Toss the sweet potato, beetroot, garlic cloves, eggplant and red onion wedges in the oil, sprinkle with garam masala and roast for 30 minutes.
Step 2 of 2
Cook the quinoa according to pack instructions and fluff up in a large bowl with a fork. Peel and chop the garlic cloves and add to the bowl. Stir in the orange juice and zest, fresh coriander, pomegranate seeds and roasted vegetables and toss well. Drizzle with honey and serve.
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