Never cooked with quinoa? Here is your chance!

Try my ‘Roasted Vegetable and Quinoa Salad’ for a salad that is ready in minutes but still packed full of healthy goodness!

Serves 4


2 cups quinoa

2 carrots, peeled and chopped

½ sweet potato, peeled and chopped

2 zucchinis chopped

1 red capsicum, chopped

1 large beetroot, chopped

1 red onion, chopped

1/2 lemon, juiced


Preheat the oven to 180C.

Cook the quinoa according to the packet.

Place all the vegetables on a baking tray, drizzle with some olive oil and cook in oven for 15-20 minutes or until cooked through and roasted.

In a bowl combine roasted vegetables with cooked quinoa. Finish with a drizzle of lemon juice over the top.

Melanie McGrice in the kitchen

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