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.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
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.
Step 2
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.
Step 3
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.