Roasted Vegetable Quinoa Salad

Yummy twist on an everyday salad. Also makes a great lunch wrap - see my roasted aubergine and pepper wrap recipe!

Time: 35 minutes

Makes: 2 meals

Ingredients

Roasted vegetables:

1 aubergine chopped

1 red pepper chopped

1 tbsp olive oil

1 tsp mixed herbs

Salt and pepper to season

Quinoa:

125g uncooked quinoa

350ml boiling water

Pinch of salt

Dressing:

20g fresh basil

8g fresh mint

1 tbsp almond butter

25ml olive oil

15ml lime juice

Salad:

Large handful of spinach

Handful of rocket

You will need

Lined baking tray

Blender or hand blender

Large bowl

Pan with a lid

Method

1. Pre-heat oven to 200C

2. Mix chopped aubergine, pepper, olive oil, mixed herbs, salt and pepper in a bowl. Make sure the vegetables are fully coated, and add to a lined baking tray.

3. Place vegetables into the oven and cook for 25-30 minutes until soft and cooked through.

4. Whilst the vegetables are cooking, add your quinoa and water to a pan. Place the pan on your stove with the lid on top and simmer on a low heat for 10 minutes or until the water is fully absorbed.

5. To make your dressing blend all of your ingredients together at once until smooth.

6. Once the quinoa is cooked, drain any excess water, stir in your spinach to wilt.

7. Once vegetables are cooked, stir into your quinoa, top with rocket and dressing.

This is a great as a main or side dish! Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Mixed herbs: Always check the label to make sure there are no garlic or onion extracts that could cause irritation.