Quinoa & Veggie salad
4 tbsp Olive oil (60ml)
2 medium red capsicums, diced
1 medium eggplant, diced
2 medium zucchini, diced
150g wild rocket
3 tbsp lemon juice 45ml
Place water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally for 10 minutes or until just tender. Remove from heat and set aside, covered for 10 minutes.
Add oil, capsicum and eggplant to a heavy-based saucepan over medium-high heat and cook for 4 to 5 minutes or until beginning to colour and soften. Add zucchini, 125ml of water, salt and pepper and turn heat to low. Cover and cook for 10 minutes or until eggplant and zucchini are softened.
Toss zucchini mixture, rocket and lemon juice with the quinoa and season with salt and pepper to taste. Divide into bowls and sprinkle with fetta.
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