Roasted veg and pickled onion quinoa salad
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Time to make:
$4.20 per serve
(at time of publication)
Full ingredients list:
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 medium red onion, thinly sliced
4 x 120g microwavable quinoa pots
3 cups leftover roasted vegetables (such as pumpkin and beetroot), warmed
4 cups baby spinach
1/4 cup reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Mix vinegar, sugar and salt in a bowl until crystals dissolve. Add onion and set aside to pickle for 10 minutes, then drain well.
Step 2Meanwhile, heat the quinoa according to packet instructions. 3 Toss through the warmed roasted vegies, baby spinach, pickled onion and crumbled feta.
If you pickle onions for longer than 10 minutes, the flavour will be enhanced and they will also be softer.
About this recipe
First published: February 2017