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Quinoa and roasted vegetables with tahini dressing

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 1 large eggplant, cut into 5mm thick batons
  • 3 carrots, cut into 5mm thick batons
  • 2 red capsicum, cut into 1cm strips
  • 2 red onions, halved, cut into 1cm thick wedges
  • 2 tablespoons extra virgin olive oil
  • 2/3 cup white quinoa, rinsed
  • 16 small butter lettuce leaves
  • 2 tablespoons seed mix with pine nuts, toasted

Tahini dressing

  • 3/4 cup low-fat Greek-style yoghurt
  • 1 tablespoon tahini
  • 2 teaspoons honey
  • 1 small garlic clove, crushed

Method

  • 1
    Preheat oven to 200C/180C fan-forced. Line 3 large baking trays with baking paper.
  • 2
    Divide eggplant, carrot, capsicum and onion among prepared trays. Drizzle with oil. Roast for 15 to 20 minutes or until tender and just golden.
  • 3
    Meanwhile, cook quinoa following packet directions.
  • 4
    Make Tahini Dressing: Combine yoghurt, tahini, honey, garlic and 1/4 cup water together in a small bowl. Season well with salt and pepper.
  • 5
    Divide vegetables among lettuce leaves. Top with quinoa and drizzle with dressing. Serve sprinkled with seed mix.

Source: taste.com.au

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