After a long run out in the cold there is nothing better than a quick and simple supper. This salad is easy to make, filling and absolutely delicious.
Ingredients (Serves 4)
• 2 red peppers
• 2 red onions
• 12 cup mushrooms
• 5 large vine tomatoes quartered
• 1 aubergine
• 2 tablespoons olive oil
• ½ cup quinoa
• Juice of ½ a lemon
• 1 teaspoon mixed herbs
• 2 heaped tablespoons of pistachios, crushed
• 125g goats cheese
• ¼ cup fresh basil, plus more for the topping
Method:
Preheat the oven to 180 degrees.
Begin by chopping the vegetables and place them in a baking dish along with 2 tablespoons of olive oil and plenty of seasoning to be roasted for approximately 30 minutes.
Whilst the vegetables are in the oven prepare the quinoa. Add it to a saucepan along with the lemon juice and herbs and cover with boiling water. Cover and leave on a medium heat stirring every 5 minutes or so. Whilst the quinoa is cooking the water will be absorbed so add water as you go.
Chop the goats cheese and add in to the bottom of a mixing bowl along with the chopped fresh basil.
The quinoa takes about 30-40 minutes to cook. Once it is ready drain any remaining water through a sieve add it to the mixing bowl along with the roasted vegetables and mix everything together until the goats cheese melts into everything.
Sprinkle with crushed pistachios and some more fresh basil!
This goes wonderfully well with fresh spinach or any other salad leaves.
Recipe from Isa @ http://www.goodnessguru.co.uk