- Step 1
Cook brown rice and quinoa blend in a large saucepan of boiling water, following packet directions, until tender. Drain.
- Step 2
Meanwhile, preheat oven to 220C/ 200C fan-forced. Line 2 large baking trays with baking paper.
- 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.
- Step 4
Bake vegetables, turning once, for 20 to 25 minutes or until tender.
- 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.