Quinoa and Roast Vegetable Salad With Tahini Dressing Recipe

[uzaycozmoz]

SERVES 4 (MAKES 16)
PREP 15 MINUTES
COOK 20 MINUTES

1 large eggplant, cut into 5mm
thick batons
3 carrots, cut into 5mm
thick batons
2 red capsicum, cut into 1cm strips
2 red onions, halved, cut into
1cm thick wedges
2 tablespoons extra virgin olive oil²⁄³
cup white quinoa, rinsed
16 small butter lettuce leaves
2 tablespoons seed mix with
pine nuts, toasted

Tahini Dressing
¾ cup low-fat Greek-style yoghurt
1 tablespoon tahini
2 teaspoons honey
1 small garlic clove, crushed

1 Preheat oven to 200°C/180°C fan-forced. Line 3 large baking trays with baking paper.

2 Divide eggplant, carrot, capsicum and onion among prepared trays. Drizzle with oil. Roast for 15 to 20 minutes or until tender and just golden.

3 Meanwhile, cook quinoa following packet directions.

4 Make Tahini Dressing Combine yoghurt, tahini, honey, garlic and ¼ cup water together in a small bowl. Season well with salt and pepper.

5 Divide vegetables among lettuce leaves. Top with quinoa and drizzle with dressing. Serve sprinkled with seed mix.

NUTRITION: (per serve) 1767kJ; 19.1g fat; 2.9g sat fat; 14.5g protein; 42.6g carbs; 11.9g fibre; 1mg chol; 185mg sodium

 

[dawnmc]

Looks very nice. But too many carbs in one meal for me. I eat less than that in whole day.

 

[Enclave]

42.6g carbs

Way to many carbs for me as well