Roasted Capsicum & Broccoli Quinoa
Recipe: #33271
September 06, 2019
Categories: Quinoa, Broccoli, Onions, Picnic, Potluck, Diabetic, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (324.4 g)
- Calories 788.6
- Total Fat - 55.8 g
- Saturated Fat - 18.2 g
- Cholesterol - 101.5 mg
- Sodium - 269.8 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 5.6 g
- Sugars - 4 g
- Protein - 36.1 g
- Calcium - 294.8 mg
- Iron - 4.9 mg
- Vitamin C - 11 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cook quinoa according to packet directions.
Step 2
Meanwhile, boil or microwave broccoli until just tender and then drain and rinse under cold water, drain well and combine with capsicum, tomatoes, rocket and onion and season with salt and pepper.
Step 3
Divide quinoa among serving plates and top with broccoli mixture.
Step 4
Drizzle over combined oil and vinegar and top with feta and almonds.
Tips
No special items needed.
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