0:15

To Prep

0:25

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Roasted broccoli salad with brown rice and quinoa

Ingredients
    • Method
    • Notes
    1. Step 1

      Cook brown rice and quinoa blend in a large saucepan of boiling water, following packet directions, until tender. Drain.

    2. Step 2

      Meanwhile, preheat oven to 220C/ 200C fan-forced. Line 2 large baking trays with baking paper.

    3. Step 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. Step 4

      Bake vegetables, turning once, for 20 to 25 minutes or until tender.

    5. Step 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.

    • Find rice and quinoa blend in the rice aisle of the supermarket.
    • You'll need 2 heads of broccoli.
    • For an omega-3 hit, toss 150g fresh salmon, cooked and flaked, through the salad just before serving.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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