Roasted broccoli salad with brown rice and quinoa

Cooking Vegetarian Roasted broccoli salad with brown rice and quinoa

Packed full of vege, easy to prepare, gluten free, heart-friendly and budget-friendly at just $2.19 a serve - there is a lot to love with this vegetarian dinner recipe.

Lables: Diabetes friendly Heart friendly High fibre High protein Low carb Low kilojoule Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook brown rice and quinoa blend in a large saucepan of boiling water, following packet directions, until tender. Drain.
  2. Meanwhile, preheat oven to 220C/ 200C fan-forced. Line 2 large baking trays with baking paper.
  3. Place zucchini, garlic and 1/2 the oil in a bowl. Season with salt and pepper. Toss to combine. Transfer to 1 prepared tray. Place broccoli on remaining prepared tray. Drizzle with remaining oil. Season with salt and pepper.
  4. Bake vegetables, turning once, for 20 to 25 minutes or until tender.
  5. Add lemon rind, lemon juice and fetta to rice mixture. Toss to combine. Transfer to a serving bowl. Top with vegetables. Serve sprinkled with pine nuts.

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1 cup dried brown rice and quinoa blend
2 large zucchini, thickly sliced
3 garlic cloves, thinly sliced
2 tbsp extra virgin olive oil
600g broccoli, cut into florets
2 tsp lemon rind, finely grated
2 tbsp lemon juice
100g fetta, crumbled
2 tbsp pine nuts, toasted

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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