Superbowl Salad with Quinoa (Ultimate Diabetes Cookbook)
Quinoa is a tiny little seed rich in protein and other nutrients, including a good amount of calcium, iron and B vitamins. This salad makes a bold, colourful vegetarian main meal, high in antioxidants from the veggies,it is also delicious served with grilled salmon or chicken (grilled with a smear of harissa paste mixed with a tablespoon of natural yoghurt on top).
Ingredients
- 1 red onion, quartered
- 1 large courgette, diced
- 1 small butternut squash (about 500g), peeled, deseeded and diced (or you can use 350g sweet potatoes, peeled and diced)
- 1 red pepper, deseeded and diced
- 1 small yellow pepper, deseeded and diced
- 1 tsp rapeseed oil
- 200 g quinoa, (mixed red, black and white quinoa)
- 5 g (or 1.5) reduced salt vegetable stock cube
- 100 g purple sprouting broccoli, trimmed
- 1 lemon or lime juice of
- 1 garlic clove, finely chopped
- 2 tbsp mixed toasted seeds
- 150 g cherry tomatoes, halved
- small bunch of mixed fresh basil and parsle, roughly chopped
- freshly milled black pepper
To Serve
- 50 g fresh pomegranate seeds
Instructions
- Preheat the oven to 200C, Gas mark 6.
- Put the red onion, courgette, squash and peppers in a roasting tin.
- Drizzle over the rapeseed oil and season well with black pepper.
- Roast the veg for about 30-40 minutes until softened and beginning to colour at the edges.
- Meanwhile, rinse the quinoa (to remove a slightly bitter coating on the seeds), put it in a saucepan with the crumbled stock cube and cover the quinoa with 250ml of water. Bring to the boil, then reduce the heat, cover and cook for about 12-15 minutes until tender and the little 'tails' appear. Remove from the heat and leave to cool and absorb most of the water, then drain well. Spread it out over a shallow dish to dry and ruff up.
- Snip the purple sprouting broccoli heads, stalks and leaves into bite-sized pieces. Boil or steam for a few minutes until just tender, then drain.
- Put the quinoa in a large bowl. Add the lemon or lime juice, garlic, mixed seeds, cherry tomatoes, chopped herbs, hot roasted vegetables and purple sprouting broccoli and stir to mix.
- To serve, stir through the pomegranate seeds.
- Serve warm or cold.
Add ingredients from Vickery TV straight to your favourite online supermarket
Notes
Supported by
Nutrition
373
Calories
8G
Fat
1G
Saturates
11G
Sugars
242G
Salt
13G
Protein
68G
Carbs
11G
Fibre
ⓘ UK Government Reference Intakes (RIs).
